Full text of "Cre-Fydd's family fare : the young housewife's daily assistant, on all matters relating to cookery and housekeeping. Containing bills of family fare for every day in the year, which include breakfast and dinner for a small family, and dinner for two servants, also twelve bills of fare for dinner parties, and two for evening entertainments, with the cost annexed, also diet for invalids, and a few things worth knowing"

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A OE

COOKERY

CRE-FYDD’S FAMILY FARE.

THE YOUNG HOUSEWIFE’S
DAILY ASSISTANT

ON ALL MATTERS RELATING TO

COOKERY AND HOUSEKEEPING.

CONTAINING BILLS OF FAMILY FARE
FOR EVERY DAY IN THE YEAR, WHICH INCLUDE BREAKFAST
AND DINNER FOR A SMALL FAMILY, AND DINNER FOR TWO SERVANTS :
ALSO TWELVE BILLS OF FARE FOR DINNER PARTIES, AND
TWO FOR EVENING ENTERTAINMENTS,

WITH THE COST ANNEXED.

ALSO

DIET FOR INVALIDS, AND A FEW THINGS WORTH KNOWING.

Sfcmib (Kbitioir, rrbiscb.

LONDON:

SIMPKIN, MARSHALL, AND CO.

1864.

‘S.IH-373,

PREFACE.

If you know better precepts than these, candidly tell me ;
if not, follow them as I do. Hokace.

Amid the numerous books, to which the names of well-
known professors of the culinary art are attached, it may
appear in some degree presumptuous in one unknown, to
present to the Public her ‘Cre-fydd’s Family Fare.’

The Authoress would not have been thus daring had
she not ascertained by her own experience, as well as that
of many friends, that whatever the other merits of previous
works on the subjects of cookery and household manage-
ment, they are not practically available for the moderate
and economical, yet reasonably luxurious, housekeeper, or
for those who are young or who are inexperienced in
those matters. In those works there is no lack of receipts,
maxims, and 4 directions to the cook ; ’ but in general, when
tested by a moderate cook, or directed by an inexperienced
person, failure and disappointment are the result.

Let any young housewife in moderate circumstances (and
we cannot all afford to invoke the shade of Ude, or have
Francatelli at our elbow) answer whether, when she has put
the newly-purchased cookery-book into the hands of her
cook, she has not been ultimately disappointed. Not from
excessive fastidiousness on her part, or from the want of
goodwill in the cook, but because, in the majority of

PREFACE.

instances, the receipts and directions are only suited to those
cooks who are well informed, and have had considerable
practice (see note, p. xi.). They are often the result of theo-
retical ingenuity, or the productions of those who know,
but who cannot impart their knowledge to the uninformed.
Theory and practice must be combined ; and that com-
bination put forth in such language, that while the lady
will not object to read, the cook will be able to understand.

The Authoress of the present work has, from various

♦

motives, sought opportunities, and from peculiar circum-
stances found them, of acquiring the receipts it contains.
They are not all new to the Public, though many of
them are, but they have all this recommendation —
that they have been tested, and served on the table
of the Authoress, under her direct supervision. Those
dishes have past the ordeal of fastidious and almost
morbidly critical palates, and have come forth with ap-
proval. The materials suggested are reasonably econo-
mical, the quantities exact, and the directions plain.
The words 4 reasonably economical ’ are used advisedly,
as it would be insulting to the understanding of sensible
persons to state that inferior materials can be formed into
superior dishes. In addition to the receipts on cookery,
the Authoress has introduced a variety of other receipts
and suggestions for the management of a house and ser-
vants. With regard to servants, it may be observed that
many of them would be much better for the gentle but
firm directions of a kind mistress Experienced and skilful
servants need no direction ; but such are not always to be
found ; and when found, the rate of wages required by them
would not be suitable to persons with a moderate income.
A mistress, under such circumstances, if she would have

PREFACE.

a comfortable establishment, must be able, in some degree,'
to instruct her servants ; without this, it is impossible that
they, who have but little experience, can know the wants
incident to a respectable family.

The necessity of doing what she advises, has been
forced on the Authoress during a long life of much
experience.

In order to moderate, in some degree, the difficulty of
managing a household, these suggestions are made. If
the Authoress has aided the young housewife, and smoothed
the way in the difficulties of housekeeping, and in that
essential to health and comfort, good cooking, her object
has been attained.

It will be observed that the quantity of every ingredient
used is carefully given, as well as the exact time required
in cooking. Each receipt is perfect in itself, for it is found
that reference to other receipts is, to the inexperienced,
extremely perplexing. French terms are avoided.

It is right to add that the whole of the receipts have
been successfully used, with the simple aid of an ordinary
range, and the usual appliances found in the kitchen of a
small establishment.

NOTE.

The following extracts from modern and much-praised
cookery-books, in our own language, as well as French,
Italian, and German, will fully justify the remark in the
text : —

‘ LAMB CUTLETS A LA PRINCESSE.

1 Trim and fry the cutlets in the usual manner ; and when be-
come partially cold, dip each cutlet up to the bone in some stiffly-

Xll

PREFACE.

reduced AUemande sauce, strongly flavoured with mushrooms;
each cutlet as it is dipped to be afterwards placed flat on a baking-
sheet upon rough ice, to set the same quite firm on the cutlets ;
they are then to be egged, crumbed, fried in hot lard, and, being
dished up, are to be garnished with a puree of green asparagus,
or asparagus peas, and some supreme or any other white sauce
poured round the base.’ — Francatelli’s Cook's Guide.

c SHOULDERS OF VEAL, STUFFED.

‘ Take the joint and lay it with the skin side downwards ; with
a sharp thin knife carefully detach the meat from the bladebone ;
then hold the shoulder edgewise, and detach the meat from the
other side of the bone, being careful not to make a hole in the
skin ; then cut the bone from the knuckle and take it out. You
may at first be rather awkward about it, but after once or twice
trying it will become easy ; you may also take out the other
bone, but I prefer it in, as it keeps the shape better ; then lard
the lean part like the neck (in No. 320) ; mix some salt and a
little mixed spice together, with which rub the meat from whence
the bone has been cut, stuff with veal stuffing, or sausage-meat,
or suet pudding ; braise, garnish, and serve (as No. 303). This
being the toughest part of the veal, it should be tried before
taking up, to see if it is properly done, by thrusting a larding
needle in it. If it goes in easily, it is done. This joint is excel-
lent cold, and should be carved in thin slices crosswise.’ — Soyer’s
Modern Housewife.

‘ POULETS.

‘ Set the fowls for one hour in cold water, then they are to be
plain boiled. For the sauce, use a pint and a half of bechamelle
and a teaspoonful of white sauce ; reduce it to a pint ; put into
it equal quantities of mushrooms and truffles, and pieces of
quenelle the size of a nut ; leave it in the bain-marie to keep
warm, and remain till wanted. Serve the sauce in a tureen, to
be put on each plate by the carver.’ — The Lady's Guide.

‘ HARICOT MUTTON.

‘ This dish is nothing more than mutton chops browned in the
frying pan, and then stewed in just enough water to cover them,

PREFACE.

Xlll

with pieces of onion, carrot and turnip (also browned), cut into
dice, and placed upon them, flavoured with mushroom or walnut
catsup, tomato or Reading sauce, and served with a slice or two of
pickled gherkin.’ — The Dinner Question.

( BEEF PALATES.

1 Simmer them in water several hours, till they will peel ; then
cut the palates into slices, or leave them whole, as you choose,
and stew them in a rich gravy till as tender as possible. Before
you serve, season them with cayenne, salt, and ketchup. If the
gravy was drawn clear, add also some butter and flour. If to be
served white, boil them in milk, and stew them in a fricassee
sauce, adding cream, butter, flour, and mushroom-powder, and
a little pounded mace.’ — Mrs. Rundell’s Domestic Cookery.

* TETE DE YEAU EN TORTIJE.

1 Apres avoir fait blanchir et bouillir la tete de veau, vous la
desossez entierement et la coupez en morceaux. Yous dentelez
l’oreille pour mettre en haut et couronner votre plat, et vous la
faites cuire comme pour manger au naturel, avec neanmoins un
peu de vin blanc. Pendant qu’elle cuit, vous disposez votre
ragout. Vous faites un roux que vous mouillez de bouillon.
Vous y ajoutez des cretes de coq,rognons, champignons, quenelles,
ris de veau, foies de volailles, bouquet de persil, beurre, sel,
piment, vin de Madere, avec jaunes d’ceufs durcis, la langue et la
cervelle. Les morceaux de la tete etant bien 4gouttes, vous les
dressez en pyramide, vous versez votre sauce et vos garnitures
dessus, et vous garnissez votre plat d’ecrevisse et de crofitons
frits.’ — La Bonne et Parfaite Cuisiniere.

‘INSALATA DI VITELLO CON SALSA TARTARA.

(In un bordo di Gelatina.)

1 Fate cuocere 6 ettogrammi di coscia di vitello ben mortificata,
in un tegame, con un po’ di cipolla, carota, e prezzemolo, nettati
e tagliate, un po’ di butirro, una fetta di lardo ; fatela rosolare un
poco, bagnatela con un po’ d’. acqua, ed aceto, sale, 2 garofani ;
fatela cuocere finche e tenera ; raffreddata, ponetela sopra un piatto.
Fate una buona gelatina come al No. 7, aggiungendo la cottura

XIV

PREFACE.

della coscia, fatte ben cliiara ; empite uno stampo a bordui’a ;
fatela congelare ferma, rinversata sul piatto ; mettete un poco
d’insalata trita nel mezzo, miscliiata con un po' d’ olio ; quindi
tagliate la carne a fette sottilissimi, disponetela sull’insalata, rico-
perta ben liscia con salsa tartara spessa (No. 54) ; impiantate
sopra il bianco d’ una lattuga ben netta, e guernita all’ intorno di
lattughe e servitela di bella figura.’ — Trattato di Cucina Moderna
di Yialardi Giovanni, Aiutante capo cuoco del Re di Sardegna.

‘beignets von ubriggeliebenem fisch.

‘ Man macht eine Farce von einem Stuck zerrlilirter Butter
etwas Muskatnuss und Salz, einigen Eiern, Zitronenscbale,
geriebenem Weissbrod und dem vorratkigen, fein geliackten
Fisch, formt davon fingerlange und zwei finger breite Stuckchen,
walzt sie in Ey und gestoszenem Zwieback, worunter man
Parmesan, oder HollandiSchen Kiise mischen kann, und brat sie
in Butter, liellbraun. Man kann sie mit in Butter gebaclcener
Petersilie garniren. — Praktisches Koclibucli fur die gewohnliche
und feinere Ruche, verfasst von Henriette Davidis. 18G1.

CONTENTS

PAGE

PREFACE . . . . . . . ix

REMARKS ON FAMILY FARE ..... Xvii
BILLS OF FAMILY FARE ..... Xviii
TWELVE BILLS OF FARE FOR DINNER PARTIES . . Cxi

TWO FOR EVENING ENTERTAINMENTS . . . cliii

d!ner a la cre-fydd ..... clvi

(Served by Ring & Brymer to tbe Worshipful Company of Armourers and Braziers.)
REMARKS AND DIRECTIONS TO BE REMEMBERED . . clvi

SOUPS, BROTHS, ETC. ..... 1

FISH . . . . . . .20

VENISON AND MUTTON . ... . .57

LAMB . . . . . . .70

BEEF . . . . • • (8

VEAL . . . . . . .92

PORK ....... 115

POULTRY ....... 125

GAME ....... 144

VEGETABLES . . • • • .158

PUDDINGS, PASTRY, JELLIES, CREAMS, ETC. . . .174

CAKES .... . 232

ITEMS FOR INVALIDS ..... 240

PLAIN COOKERY . . . . . .250

CONDIMENT AND OTHER SAUCES, KETCHUP, AND PICKLES . 282

PRESERVES . . • • • .291

PUNCH, LIQUEURS, ETC. ..... 304

A FEW THINGS WORTH KNOWING .... 309

HINTS TO THE MISTRESS ..... 320

STORE CLOSETS AND STORES . . . .321

HINTS TO SERVANTS ..... 323

HINTS ON CARVING . . . • .327

INDEX 331

REMARKS ON FAMILY FARE.

— *■ —

The Bills of Family Fare are made out for two persons, as it is
found to be more difficult to provide for few than many. They
are, however, so arranged, that by a proportionate addition of
quantity, they will serve for four or six persons ; and those who
may consider them too much for two , will have a choice of dishes
to select from. If the bills of fare be followed in succession, it
will be seen that everything is disposed of, as nearly as can be,
without being acquainted with the appetites and habits of the
consumers. The puddings may be found too large, but they can
easily be reduced, as the exact quantities are given in each
receipt. The price of fish varies considerably, consequently it
should be chosen according to the market of the day. The fish
for family fare should not exceed the prices in the subjoined list.
Those prices, and all others, as well as the calculation of house-
keeping expenses (see Hints to Mistresses), will only be a guide
to residents in London or the suburbs, and even there they will
vary in different districts.

It must be remarked that the bills of Family Fare are made
out for the present year, 1864 ; the Sundays and Movable Fasts
and Feasts are marked, consequently they may be regulated to
serve for any year.

LIST OF SHOP PRICES.

Salmon, Is. 9 d. per lb. ; small turbot, 3s. 6(7. ; brill, 2s. 6(7. ;
cod, Is. per lb.; soles, Is. 6(7. a pair; smelts, Is. 6c?. a dozen;
whiting, 8(7. each ; eels, Is. 3(7. per lb. ; haddock, Is. 6c7. each ;
dory, 2s. each ; mullet, Is. 3(7. each; salt-fish, 8(7. per lb. ; mackerel,
8(7. each ; herrings, Is. 6(7. a dozen ; skate, 10c7. per lb. ; crabs,
2s. each ; lobsters, Is. 9(7. each ; oysters, 6(7. and 8(7. a dozen.

BILLS OF FAMILY FARE.

January X,

BREAKFAST.

Broiled haddock, poached eggs, cold meat, honey.
DINNER.

(See preceding remarks.)

Ox-tail soup.

Boiled leg of mutton (7 lbs.), caper sauce, mashed turnips,
carrots, potatoes.

Mince-pies, Annette’s pudding, Welsh rabbit.
KITCHEN.

(1 lb.) Beef-steak pudding, potatoes, mince-pies.

January 2.

BREAKFAST.

Broiled bacon, eggs, bloaters, cold mutton.

DINNER.

Economical soup.

Curried mutton, rice, fried tripe and onions.
Potato puffs.

Cheese, celery, &c.

KITCHEN.

Cold mutton, potatoes, boiled rice.

Sunday, January 3.

BREAKFAST.

Omelet, sausages on toast, sardines.

DINNER.

Economical soup.

Roast fowl, tongue, rump steak (1 lb.), brocoli, mashed potatoes,
bread sauce and gravy.

Victoria pudding, stewed cheese.

KITCHEN.

Hashed mutton, apple pudding.

BILLS OF FAMILY FARE.

XIX

January 4.

BREAKFAST.

Cold fowl, tongue, eggs, marmalade.

DINNER.

(See remarks preceding Jan. 1.)

Fried cod (about 1 lb.), garnished with fried oysters (1 dozen).
Minced fowl, with savoury rice.

Mutton chops, potatoes.

Regent pudding, cheesikins.

KITCHEN.

Irish stew, currant dumplings.

January 5.

BREAKFAST.

Buttered eggs, tongue, bloaters, marmalade.
DINNER.

Onion soup.

Roast loin of mutton (5 lbs.), lobster cutlets, laver, potatoes,

currant jelly.

Apple fritters, cheese, celery, &c.

KITCHEN.

Beef-steak pie (l|lb.), potatoes.

January 6.

BREAKFAST.

Potted meat, broiled kidneys, poached eggs.
DINNER.

Fried soles (a medium size).

Mutton stewed with pickles, veal cutlets, Brussels sprouts,
mashed potatoes.

Cheese, &c.

KITCHEN.

Cold pie, potatoes, rice pudding,
a 2

BILLS OF FAMILY FARE.

January 7.

BREAKFAST.

Kippered salmon, mutton chops, cold sole, preserves.

DINNER.

Palestine soup.

Calf’s head (half), bacon, brocoli, mashed potatoes.
Baked marmalade pudding.

Cheese, &c.

KITCHEN.

Mutton, &c., potatoes, suet dumplings.

January 8.

BREAKFAST.

Broiled •whiting, cold bacon, eggs, sardines.

DINNER.

Mock turtle soup.

Rump steak (11 lb.), potatoes, laver.
Pancakes.

Cheese, &c.

KITCHEN.

Boiled pork (2^ lbs.), peas pudding, greens.

January 9.

BREAKFAST.

Cold bacon, potted meat, hung beef, marmalade.

DINNER.

Baked haddock.

Boiled rabbit, with onion sauce, mutton cutlets, with spinach,

potatoes.

Fig pudding.

Cheese, &c.

KITCHEN.

Cold pork, potatoes, raisin dumplings.

BILLS OF FAMILY FARE.

XXX

Sunday, January 10.

BREAKFAST.

Cutlets made hot, hung beef, omelet, marmalade.
DINNER.

Mock turtle soup (economical).

Roast beef (9 lbs.), horseradish sauce, Brussels sprouts, potatoes.
Anchovy toast, potato pudding.

Cheese, &c.

KITCHEN.

Baked neck of mutton (3 lbs.), Yorkshire pudding, potatoes.

January 11.

BREAKFAST.

Mock brawn, toasted bacon, eggs, muffins.

DINNER.

Giblet soup.

Cold beef, salad, roasted potatoes.
Paradise pudding, cheese souffle.

KITCHEN.

Soup, cold mutton, potatoes.

January 12.

BREAKFAST.

Mock brawn, cold beef, bloaters, honey.

DINNER.

Fried whiting, melted butter.

Beef, with acid sauce (2nd dressing), fricasseed tripe (white),

potatoes.

Ground rice cup puddings.

Cheese, &c.

KITCHEN.

Soup, cold beef, potatoes.

XXII

BILLS OF FAMILY FARE.

January 13.

BREAKFAST.

Potted beef, mock brawn, sardines, rolls.

DINNER.

Giblet soup.

Roast loin of pork (4 lbs.), apple-sauce, greens, potatoes.

Potato puffs.

Cheese, &c.

KITCHEN.

Cold beef, potatoes, treacle pudding.

January 14.

BREAKFAST.

Sheep’s tongues, omelet, dried haddock.

DINNER.

Rice soup, sprats.

Pork collops (2nd dressing), (1 lb.) rump steak, potatoes.
Matrimony pudding.

Cheese, &c.

KITCHEN.

Toad in a hole, potatoes.

January 15.

BREAKFAST.

Anchovies, fried eggs and bacon, potted meat.

DINNER.

Oyster soup.

Boiled aitch-bone of beef (11 lbs.), carrots, greens, potatoes.
Baked cocoa-nut pudding, stewed cheese.

KITCHEN.

Beef steak, potatoes, apple dumplings.

BILLS OF FAMILY FARE.

xxm

January 16.

BREAKFAST.

Cold beef, broiled whiting, hot cake, preserves.
DINNER.

Small brill, anchovy sauce.

Cold beef, pickled beetroot, stuffed cabbage, roasted potatoes.
Cumberland pudding.

Cheese, &c.

KITCHEN.

Mutton chops (two chump chops), potatoes, bread pudding.

Sunday, January 17.

BREAKFAST.

Cold beef, scolloped fish, honey.

DINNER.

Julien soup.

Roast loin of veal (0 lbs.), boiled ham, brocoli, potatoes.
Lemon pudding, Welsh rabbit.

KITCHEN.

Cold beef, potatoes, apple pie.

January 18.

BREAKFAST.

Cold ham and cold veal, potted shrimps, rolls.
DINNER.

Boiled haddock, egg sauce.

Minced veal, Italian fashion, roast pigeons, mashed potatoes.
Almond and potato pudding.

Cheese, &c.

KITCHEN.

Bubble and squeak, potatoes, treacle pudding.

XXIV

BILLS OF FAMILY FAKE.

January 19.

BREAKFAST.

Cold ham, scolloped fish, pigeons made hot.

DINNER.

Carrot soup.

Mutton cutlets with Indian sauce, rissoles of veal and ham,
mashed potatoes.

Orange fritters, black pudding.

Cheese, &c.

KITCHEN.

Shoulder of mutton, potatoes, Sussex pudding.

January 20.

BREAKFAST.

Rissoles made hot, spiced beef, marmalade.

DINNER.

Soup.

Roast hare (currant jelly), minced mutton, winter spinach,

potatoes.

Currant pudding.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, bread pudding.

January 21.

BREAKFAST.

Rissoles of mutton, potted ham, marmalade, muffins.
DINNER.

Plain fillets of sole.

Hashed hare, veal pie, potatoes.

Swiss pudding.

Cheese, &c.

KITCHEN.

Boiled tripe, potatoes, baked apple dumplings.

BILLS OF FAMILY FARE.

XXV

January 22.

BREAKFAST.

Veal pie, potted meat, poached eggs, honey.
DINNER.

Hare soup (economical).

Stewed kidneys, fi-ied cow heel, mashed potatoes.
Bashaws of lobster, apple fritters.

Cheese, &c.

KITCHEN.

Sausage pudding, potatoes,

January 23.

BREAKFAST.

Broiled sole, potted ham, eggs, hot cakes, marmalade.

DINNER.

Cod’s roes, fried.

Roast fowl, boiled pork (2 lbs.), greens, potatoes.
Annette’s pudding.

Cheese, &c.

KITCHEN.

Beef steak, potatoes, rice pudding.

Sunday, January 24.

BREAKFAST.

Cold fowl, poached eggs, mock pate de foie gras.

DINNER.

Tapioca soup.

Pigeon pie, stewed breast of veal, mashed potatoes.
Apple Charlotte.

Cheese, &c.

KITCHEN.

Stewed ox kidney, potatoes.

XXVI

BILLS OF FAMILY FAKE.

January 25.

BREAKFAST.

Pigeon pie, mock pat4 de foie gras, marmalade.

DINNER.

Macaroni soup.

Roast leg of mutton (7 lbs.), currant jelly, brocoli, potatoes.

Jersey pudding-.

Cheese, &c.

. KITCHEN.

Breast of veal made hot, potatoes, baked batter pudding.

January 26.

BREAKFAST.

Marmalade, slices of mutton, broiled, mock pate de foie gras,

Cold mutton.

DINNER.

Cold oysters, cut lemon, brown bread and butter.
Minced mutton, with macaroni (2nd dressing), roast fowl,
sausages, Brussels sprouts, potatoes.

Sweet omelet.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, rolled jam pudding.

January 27.

BREAKFAST.

Legs of fowl, broiled, sausages made hot.
DINNER.

Ox cheek a la mode.

Veal cutlets in paper (Maintenon), croquets of fowl,
mashed potatoes.

Baked rice pudding.

Cheese, &c.

KITCHEN.

Hashed mutton, potatoes, hard dumplings.

BILLS OF FAMILY FARE.

XXVII

January 28.-

BREAKFAST.

Croquets made hot, broiled ham, eggs, marmalade.
DINNER.

Fillets of sole, with sweet herbs.

Haricot of mutton, sweetbread, spinach, potatoes.
Prince Albert’s pudding.

Cheese, &c.

KITCHEN.

Ox cheek, potatoes, apple pudding.

January 29.

BREAKFAST.

Broiled whiting, hung beef, honey, muffins.
DINNER.

Boiled cod, oyster sauce.

Fried cow heel, onion fritters, broiled rump steak (1 lb.),
mashed potatoes.

Jam tart, custards.

Cheese, &c.

KITCHEN.

Mutton chops (two chump), potatoes, hasty pudding.

January 30.

BREAKFAST.

Fried eggs, bacon, hung beef, potted shrimps, preserves.

DINNER.

Scolloped fish.

Calf’s heart, roasted, pork cutlets, tomato sauce, potatoes, greens.
Lady Betty’s pudding.

Cheese, &c.

KITCHEN.

Beef steak pudding, potatoes.

XXV111

BILLS OF FAMILY FARE

Sunday, January 31.

BREAKFAST.

Eolled tongue, potted shrimps, poached eggs, marmalade.

DINNER.

Carrot soup.

Eoast beef (9 lbs.), horseradish sauce, Yorkshire pudding,
brocoli, potatoes.

Savoury macaroni, stewed pears.

KITCHEN.

Mutton pie, potatoes.

February 1.

BREAKFAST.

Tongue, broiled bacon, potted meat, honey.
DINNER.

Small brill, shrimp sauce.

Cold beef, pickles, lobster cutlets, mashed potatoes.
Fig pudding.

Cheese, &c.

KITCHEN.

Cold meat pie, potatoes, baked rice pudding.

February 2.

BREAKFAST.

Cold beef, potted tongue, buttered eggs.

DINNER.

Scolloped fish.

Beef with mushrooms (2nd dressing), veal and ham pie.
Velvet cream with jam.

Cheese, &c.

KITCHEN.

Peas soup, cold beef, potatoes.

BILLS OF FAMILY FARE.

XXIX

February 3.

BREAKFAST.

Veal pie, dried haddock, eggs, potted tongue.

DINNER.

Julien soup.

Fowl stuffed with chestnuts and braised with beef, mashed

potatoes.

Clifton puffets.

Cheese, &c.

KITCHEN.

Hashed beef, with dumplings, potatoes.

February 4.

BREAKFAST.

Cold fowl, veal pie, sardines, marmalade.

DINNER.

Baked haddock.

Boiled leg of pork (5 lbs.), peas pudding, greens.
Croquets of fowl.

Puddings in haste.

Cheese, &c.

KITCHEN.

Fried plaice, beef sausages, potatoes.

February 5.

BREAKFAST.

Scolloped fish, cold pork, croquets made hot.
DINNER.

Gravy soup.

Mutton pudding, curried oysters, rice, potatoes.
Belgian pudding.

Cheese, &c.

KITCHEN.

Barley broth, sheep’s head, potatoes.

XXX

BILLS OF FAMILY FARE.

February 6.

BREAKFAST.

Cold pork, omelet, marmalade, sardines.
DINNER.

Fried eels (1^- lb.).

Stewed rump steak (1-| lb.), potatoes, brocoli.
Bath pudding, cheese souffle.

KITCHEN.

Peas soup.

Cold pork, potatoes, boiled rice.

Sunday, February 7,

BREAKFAST.

Eels made hot, bacon and eggs, preserves.

DINNER.

Macaroni soup.

Roast loin of mutton (5 lbs.), stewed onions, mashed potatoes.
United States pudding.

Cheese, celery, &c.

KITCHEN.

Upper side of round of beef roasted (8 lbs.), Yorkshire pudding,

potatoes.

February 8.

BREAKFAST.

Cold beef, dried haddock, eggs, marmalade, rolls.

DINNER.

Fried smelts (12),

Loin of mutton stewed with pickles (2nd dressing), minced beef,
cutlets, mashed potatoes, Brussels sprouts.

Jam rolled pudding.

Cheese, &c.

KITCHEN.

Cold beef, roasted potatoes, cold pudding.

BILLS OF FAMILY FARE.

xxxi

Shrove Tuesday, February 9.

BREAKFAST.

Minced beef cutlets made liot, fried sole, marmalade.

DINNER.

Giblet soup.

Eoast veal, chump-end of loin (6 lbs.), gammon of bacon (4 lbs. ),

brocoli, potatoes.

Pancakes, cut lemon.

Cheese, &c.

KITCHEN.

Cold beef, potatoes, pancakes.

Ash Wednesday, February lO.

BREAKFAST.

Omelet, potted beef, marmalade.

DINNER.

Salt fish, parsnips, egg sauce.

Minced veal, with rice, roast pigeons, mashed potatoes.
Savoury macaroni, apple fritters.

KITCHEN.

Salt fish, parsnips, egg sauce, hashed beef, potatoes.

February 11.

BREAKFAST.

Pigeon, bacon, eggs, honey, rolls.
DINNER.

Scolloped fish, fried parsnips.

Mutton cutlets, with onion sauce, rissoles of veal,
mashed potatoes, brocoli.

Sweet macaroni (Portuguese).

Cheese, celery, &c.

KITCHEN.

Sausage pudding, potatoes.

xxxii

BILLS OF FAMILY FAKE.

February 12.

BREAKFAST.

Rissoles made liot, cold bacon, buttered eggs, marmalade.

DINNER.

Artichoke soup.

Roast loin of pork (5 lbs.), apple sauce, Brussels sprouts, potatoes.
Blancmange, preserves.

Cheese, &c.

KITCHEN.

Haricot mutton, potatoes.

February 13.

BREAKFAST.

Spiced beef, broiled haddock, marmalade.
DINNER.

Fillets of sole, with Tartar sauce.

Pork pilot, rump steak (1 lb.), fried potatoes, greens.
Swiss pudding.

Cheese, &c.

KITCHEN.

Cold pork, potatoes, treacle pudding.

Sunday, February 14.

BREAKFAST.

Spiced beef, sardines, eggs, hot cake, marmalade.

DINNER.

Carrot soup.

Boiled fowl, white sauce, Bath chap, stewed celery, potatoes.
Cheesecakes, jam tartlets, cheese souffle.

KITCHEN.

Ox heart, roasted, potatoes, baked rice pudding.

BILLS OF FAMILY FARE.

XXXlll

February 15.

BREAKFAST.

Cold fowl, chap, eggs, marmalade.

DINNER.

Small turbot or brill, shrimp sauce.

Roast leg of mutton (8 lbs.), (currant jelly), brocoli, mashed
potatoes, Junior United pudding.

Cheese, &c.

KITCHEN.

Hashed heart, potatoes, hard dumplings.

February 16.

BREAKFAST.

Spiced beef, chap, sardines, honey, hot cake.

DINNER.

Scolloped fish.

Fillet of mutton (2nd dressing), curried oysters, rice,
haricot beans, fried potatoes.

Potato puffs.

Cheese, &c.

KITCHEN.

Hashed heart, suet dumplings, potatoes.

February 17.

BREAKFAST.

Slices of mutton, broiled, spiced beef, omelet, marmalade.

DINNER.

Ox-tail soup.

Fricasseed tripe (brown), curried mutton, rice, potatoes.
Lemon bread pudding.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, currant dumplings,
b

XXXIV

BILLS OF FAMILY FARE.

February IS.

BREAKFAST.

Broiled whiting, sheep’s tongues, eggs, marmalade.

DINNER.

Buttered soles.

Stewed ox palates, mutton chops, potatoes.
Orange fritters.

Cheese, &c.

KITCHEN.

Hashed mutton, potatoes, rice.

February 19.

BREAKFAST.

Sardines, sausage-meat cakes, cold sole, preserves.

DINNER.

Ox-tail soup.

Breast of veal, stewed (4 lbs.) with oysters, spinach,
mashed potatoes.

Cumberland pudding, cheesikins.

KITCHEN.

Stewed beef steak, potatoes.

February 20.

BREAKFAST.

Cold veal, broiled ham, fried eggs, marmalade.

DINNER.

Fried plaice.

Rump-steak pie, curried veal, rice, mashed potatoes.
German puffs, cheese souffle.

KITCHEN.

Cold veal, potatoes, bread pudding.

BILLS OF FAMILY FARE.

XXXV

Sunday, February 21.

BREAKFAST.

Cold pie, sausages, sardines, marmalade.

DINNER.

Onion soup.

Stewed stilton of beef (8 lbs.), brocoli, potatoes.
Derbyshire pudding, cheese biscuits.

KITCHEN.

Boiled pork (4 lbs.), greens, peas pudding, potatoes.

February 22.

BREAKFAST.

Cold pork, omelet, honey soda-scones.

DINNER.

Fried smelts.

Beef made hot, lobster cutlets, mashed potatoes.
Blancmange, stewed cheese.

KITCHEN.

Peas soup, cold beef, potatoes.

February 23.

BREAKFAST.

Fried eggs and bacon, potted shrimps, cold beef.

DINNER.

Julien soup.

Beef and potato pie, pork cutlets with Spanish sauce, brocoli.
Ginger and bread pudding.

Cheese, &c.

KITCHEN.

Cold beef, potatoes, apple pudding,
b 2

XXXVI

BILLS OF FAMILY FAEE.

February 24.

BREAKFAST.

Potted shrimps, broiled kidneys, eggs, hot cake, marmalade.

DINNER. '

Fillets of soles with muscle sauce.

Small fricandeau of veal, stewed endive, fried potatoes.
Golden plovers, apple Charlotte.

Cheese, &c.

KITCHEN.

Cow heel, potatoes, baked apple dumplings.

February 25.

BREAKFAST.

Fricandeau, broiled ham, poached eggs, honey.

DINNER.

Oyster soup.

Mutton cutlets, tomato sauce, mashed potatoes.
Snipes, Cumberland pudding.

Cheese, &c.

KITCHEN.

Mutton pudding, potatoes.

February 26.

BREAKFAST.

Roast pigeon, potted shrimps, eggs, preserves.

DINNER.

Gravy soup.

Gosling, sea-kale, potatoes.

Lady Betty’s pudding, cheese biscuits.

KITCHEN.

Sausages, potatoes, rice pudding.

BILLS OF FAMILY FARE.

XXX Vll

February 27.

BREAKFAST.

Sausage-meat cakes, dried haddock, marmalade.
DINNER.

Fillets of soles, with white sauce.

Gosling, hashed, mutton chops, cauliflower, potatoes.
Annette’s pudding.

Cheese, &c.

KITCHEN.

Mutton chops, potatoes, toasted cheese.

Sunday, February 28.

BREAKFAST.

Broiled ham, fried eggs, sardines, honey.

DINNER.

Macaroni soup.

Fillet of beef, curried oysters, rice, spinach, fried potatoes.
Baked marrow pudding.

Cheese, &c.

KITCHEN.

Shoulder of mutton (6 lbs.), Yorkshire pudding, potatoes.

February 29.

BREAKFAST.

Toasted bacon, eggs, cold meat, preserves, rolls.
DINNER.

Cold oysters, brown bread and butter, and cut lemons.
Rump steak (savoury), fried potatoes.

Bath pudding.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, pudding made hot.

XXXV111

BILLS OF FAMILY FARE.

march X.

BREAKFAST.

Broiled slices of mutton, cold fillet of beef, potted shrimps.

DINNER.

Leek soup.

Baked calFs head with Italian sauce, sea-kale, mashed potatoes.

German pudding.

W elsh rabbit.

KITCHEN.

Cold mutton, roasted potatoes, suet dumplings.

march 2.

BREAKFAST.

Minced meat pate, omelet, marmalade.

DINNER.

Economical soup.

Hashed calf’s head, plain mutton cutlets, brocoli, potatoes.

Potato puffs.

Cheese, &c.

KITCHEN.’

Hashed mutton, with hard dumplings, potatoes.

March 3.

BREAKFAST.

Minced meat pat4, dried salmon, hot cake, preserves.

DINNER.

Boiled sole, shrimp sauce.

Haricot of mutton, calf’s head collops, potatoes.
Ground rice pudding.

Cheese, &c.

KITCHEN.

Beef-steak pudding, potatoes.

BILLS OF FAMILY FAEE.

XXXIX

March 4.

BREAKFAST.

Minced meat pate, sheep’s tongues, sardines, marmalade.

DINNER.

Julien soup.

Giblet pie, rump steak, potatoes.

Rhubarb mould, anchovy toast.

Cheese, &c.

KITCHEN.

Stewed ox kidney, potatoes.

March 5.

BREAKFAST.

Giblet pie, broiled ham, fried eggs, marmalade.

DINNER.

Fried whiting.

Roast fowl, boiled ham, brocoli, potatoes.
Lemon dumplings, cheese biscuits.

KITCHEN.

Sausage pudding, potatoes.

Sunday, March 6.

BREAKFAST.

Ham, sardines, poached eggs, preserves.

DINNER.

Carrot soup.

Boiled leg of mutton (7 lbs.), caper sauce, mashed turnips, caiTOts,

potatoes.

Open apple tart, stewed cheese.

KITCHEN.

Roast veal (6 lbs.), bacon, potatoes, currant pudding.

BILLS OF FAMILY FABE.

March 7.

BREAKFAST.

Cold mutton, minced fowl, ham, marmalade, rolls.

DINNER.

Broiled mackerel.

Curried mutton, veal, patties, rice, mashed potatoes.
Annette’s pudding.

Cheese, &c.

KITCHEN.

Pork chops, potatoes.

March 8.

BREAKFAST.

Broiled whiting, broiled slices of mutton, potted shrimps, honey.

DINNER.

Gravy soup.

Rolled pork, minced mutton cutlets, brocoli, potatoes.
Mould of lemon rice, cheesikins.

KITCHEN.

Hashed mutton, potatoes.

March 9.

BREAKFAST.

Potted veal, mock brawn, soda scones, marmalade.

DINNER.

Stewed eels.

Boiled rabbit, with onion sauce, curried oysters, rice,
Scotch-kale, potatoes.

Boiled marrow pudding, devilled biscuits.
Cheese, &c.

KITCHEN.

Cold rolled pork, potatoes.

BILLS OF FAMILY FARE.

xli

IVXarcli lO.

BREAKFAST.

Mock brawn, potted veal, bacon, fried eggs, marmalade.

DINNER.

Sheep’s head squp.

Veal cutlets, with tomato sauce, sausages, with mashed potatoes.

Rice croquets.

Welsh rabbit.

KITCHEN.

Toad in a hole, potatoes.

IVXarcli 11.

BREAKFAST.

Sausages made hot, omelet, mock brawn, marmalade

DINNER.

Cold oysters, brown bread and butter, cut lemons.
Fricasseed tripe, beef-skirt pudding, potatoes.
Apple Charlotte, cheese biscuits.

KITCHEN.

Mutton chops, potatoes.

IVXarcli 12.

BREAKFAST.

Potted shrimps, broiled ham, fried eggs, hot cake, honey.

DINNER.

Fillets of sole, with sweet herbs.

Irish stew, roast pigeons, cauliflower.

Ground rice souffle.

Cheese, &c.

KITCHEN.

Beef steak pudding, potatoes.

xlii

BILLS OF FAMILY FARE.

Sunday, March 13.

BREAKFAST.

Pigeons, German sausage, eggs, dried salmon.

DINNER.

Julien soup.

Roast beef (9 lbs.), grated horseradish, potatoes, brocoli.
Amsterdam pudding, savoury macaroni.

KITCHEN.

Baked pork and potatoes, apple pudding.

March 14.

BREAKFAST.

Cold beef, German sausage, hot rolls, preserves.

DINNER.

Fried whiting.

Cold beef, salad, lobster cutlets.

Swiss pudding, cheese.

KITCHEN.

Cold pork, potatoes, boiled rice.

March 15.

BREAKFAST.

Cold beef, potted shrimps, hot cakes, preserves.

DINNER.

Italian paste soup.

Beef, with mushrooms (2nd dressing), fried oysters,
mashed potatoes.

Apple jelly, curds and cream.

Cheese, &c.

KITCHEN.

Beef and potato pie.

BILLS OF FAMILY FARE.

xliii

March 16.

BREAKFAST.

Mixed minced meat cakes, eggs, preserves, rolls.
DINNER.

Boiled mackerel, fennel sauce.

Calf’s heart, roasted, mutton cutlets, with vegetable sauce.
Brussels sprouts, potatoes.

Mould of rice, bread and cheese pudding.

KITCHEN.

Hashed beef with dumplings, potatoes.

IVIarcli 17.

BREAKFAST.

Cutlets made hot, potted shrimps, sardines, marmalade.

DINNER.

Bice soup.

Calf’s feet, with Spanish sauce, rump-steak pie, mashed potatoes.

Orange fritters.

Cheese, &c.

KITCHEN.

Hashed heart, potatoes, currant dumplings.

March 18.

BREAKFAST.

Cold pie, broiled ham, rolls, marmalade.

DINNER.

Vermicelli soup.

Stewed kidneys, pork cutlets, with tomato sauce, potatoes.
Preserved damson tart.

Cheese, &c.

KITCHEN.

Sausages, potatoes, rice pudding.

xliv

BILLS OF FAMILY FARE.

March 19.

BREAKFAST.

Mutton cutlets, cold pie, omelet, preserves.

DINNER.

Fx-ied soles.

Fricasseed tripe, fried sheep’s brains, mashed potatoes.
Baked marmalade pudding
Cheese, &c.

KITCHEN.

Baked sheep’s hearts, potatoes.

Sunday, March 20.

BREAKFAST.

German sausage, potted lobster, poached eggs, bacon.

DINNER.

Tapioca soup.

Boast capon, boiled ham, sea-kale, mashed potatoes.
Madeira pudding, cheese fondu.

KITCHEN.

Half a leg of mutton, potatoes, Yorkshire pudding.

March 21.

BREAKFAST.

Cold capon, ham, eggs, marmalade.
DINNER.

Cold oysters, brown bread and butter, cut lemon.
Mutton and potato pie, croquets of capon, spinach.
Sago pudding.

Cheese, &c.

KITCHEN.

Hashed mutton, potatoes.

BILLS OF FAMILY FARE.

xlv

March 22.

BREAKFAST.

Ham, croquets made hot, preserves.

DINNER.

Fried smelts.

Boiled brisket of beef (8 lbs.), carrots, greens, potatoes.
Black pudding, German puffs.

Cheese, &c.

KITCHEN.

Cow heel, potatoes, apple pudding.

March 23.

BREAKFAST.

Cold beef, ham, eggs, marmalade.
DINNER

Fillets of sole, with white sauce.
Bubble and squeak, mutton cutlets.
Raisin pudding.

Cheese, &c.

KITCHEN.

Sea pie, potatoes.

March 24.

BREAKFAST.

Cold beef, potted ham, hot rolls, honey.

DINNER.

Carrot soup.

Baked Irish stew, curried oysters, rice.
Bath pudding, stewed cheese.

KITCHEN.

Cold beef, potatoes, treacle pudding.

xlvi

BILLS OF FAMILY FARE.

Good Friday, March 25.

BREAKFAST.

Broiled whiting, omelet, buns.

DINNER.

Salt fish, egg sauce, parsnips.

Fried cow heel, onion fritters, curried oysters, rice, mashed

potatoes.

Tapioca pudding.

Cheese, &c.

KITCHEN.

Salt fish, egg sauce, parsnips, beef steak, potatoes.

March 26.

BREAKFAST.

Cold beef, potted ham, poached eggs, marmalade.
DINNER.

Scolloped fish, fried parsnips.

Mutton pudding, potatoes, lobster cutlets.
Currant fritters.

Cheese, &c.

KITCHEN.

Tripe, potatoes.

Easter Sunday, March 27.

BREAKFAST.

Broiled ham, fried eggs, marmalade.

DINNER.

Mulligatawney soup.

Ribs of lamb (7 lbs.), mint sauce, sea-kale, mashed potatoes,

salad.

Clarence pudding.

Cheese, &c.

KITCHEN.

Silver side of round of beef (8 lbs.), carrots, cabbage,' potatoes,

jam pudding.

BILLS OF FAMILY FARE.

xlvii

March 23.

BREAKFAST.

Broiled sole, cold beef, rolls.
DINNER.

Mulligatawney soup.

Cold lamb, salad, oyster patties.
Potato pudding.

Cbeese, &c.

KITCHEN.

Cold beef, potatoes.

March 29.

BREAKFAST.

Cold beef, potted shrimps, marmalade, eggs.
DINNER.

Small turbot, lobster sauce.

Leg of pork (4 lbs.), with Italian sauce, spinach, potatoes.
Paradise pudding.

Cheese, &c.

KITCHEN.

Bubble and squeak, mashed potatoes.

March 30.

BREAKFAST.

Hung beef, broiled kidneys, potted shrimps, honey.

DINNER.

Scolloped fish.

.Minced pork (2nd dressing), plain mutton cutlets,
Brussels sprouts, potatoes.

Rhubarb mould, savoury macaroni.

KITCHEN.

Cold beef, potatoes, rhubarb pudding.

xlviii

BILLS OF FAMILY FARE.

March 31.

BREAKFAST.

Mutton cutlets made hot, potted shrimps, poached eggs

DINNER.

Julien soup.

Stewed breast of veal, with oysters, boiled ham, potatoes
Ratafia pudding, cheese.

KITCHEN.

Cold pork, potatoes, treacle pudding.

April 1.

BREAKFAST.

Ham, hung beef, omelet, marmalade.

DINNER.

Ox-tail soup.

Roast pigeons, fried cow heel, with onion fritters,
mashed potatoes.

Annette’s pudding, bashaws of lobster.
Cheese, &c.

KITCHEN.

Sausage pudding, potatoes.

April 2.

BREAKFAST.

Ham, sheep’s tongues, pigeon.

DINNER.

Fried soles.

Stewed rump steak, potatoes, veal patties.
Stewed cheese, a pudding for a prince.

KITCHEN.

Mutton chops, potatoes.

BILLS OF FAMILY FAKE.

xlix

Sunday, April 3.

BREAKFAST.

Cold sole, ham, hung beef, preserves.

DINNER.

Ox-tail soup.

Loin of mutton (6 lbs.), currant jelly, stewed mushrooms,
spinach, potatoes.

Milanese cream.

Cheese biscuits.

KITCHEN.

Roast sheep’s hearts, potatoes, rice pudding.

April 4.

BREAKFAST.

Cold mutton, ham, fried eggs, marmalade, rolls.
DINNER.

Boiled skate, anchovy sauce.

Mutton stewed with pickles, kebobs and ketcheree,
mashed potatoes.

Orange fritters.

Cheese, &c.

. KITCHEN.

Stewed beef steak, potatoes.

April 5.

BREAKFAST.

Scolloped fish, potted ham, hot cakes, honey.

DINNER.

Macaroni soup.

Roast beef (9 lbs.), horseradish sauce, brocoli,
maihed potatoes.

Guernsey pudding.

Cheese.

KITCHEN.

Cold mutton, kebobs, potatoes,

BILLS OF FAMILY FARE.

April 6.

BREAKFAST.

Cold beef, potted ham, eggs, marmalade.
DINNER.

Mayonnaise of prawns, cold beef.
Leveret, fried potatoes.

Cup puddings.

Cheese, &c.

KITCHEN.

Pork chops, potatoes, currant dumplings.

April 7.

BREAKFAST.

Cold beef, toasted bacon, poached eggs, honey.
DINNER.

Fried eels, Tartar sauce.

Beef with mushrooms (2nd dressing), pork sausages,
mashed potatoes.

College pudding.

Cheese, &c.

KITCHEN.

Cold beef, potatoes.

April 8.

BREAKFAST.

Potted leveret, sausages made hot, eggs, marmalade.
DINNER.

Hare soup (economical).

Veal and ham pie, spinach with poached eggs, mashed potatoes.
Scolloped crab, German puffs.

Cheese, &c.

KITCHEN.

Hashed beef, with dumplings, potatoes.

BILLS OF FAMILY FARE.

April 9.

BREAKFAST.

Potted leveret, cold pie, prawns, preserves.
DINNER.

Plain fillets of sole.

Haricot of mutton, fried tripe and onions, mashed potatoes.
Mould of almonds and rice.

Cheese, &c.

KITCHEN.

Stewed ox kidney or tripe, potatoes.

Sunday, April 10.

BREAKFAST.

Minced meat pate, omelet, cold sole, honey.

DINNER.

Gravy soup.

Turkey poult, roasted, boiled ham.
Bashaws of lobster.

Rhubarb tart.

Cheese, &c.

KITCHEN.

Shoulder of mutton, potatoes, Yorkshire pudding.

April 11.

BREAKFAST.

Cold mutton, ham, minced meat pat4, honey.

DINNER.

Broiled mackerel.

Turkey, with macaroni wall (2nd dressing), rissoles of mutton,
salsifis with white sauce, potatoes.

American blancmange.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes.

BILLS OF FAMILY FARE.

April 12.

BREAKFAST.

Ham, rissoles made hot, marmalade.

DINNER.

Carrot soup.

Pork cutlets with tomato sauce, minced turkey,
savoury rice, potatoes.

Almond cheesecakes.

Cheese, &c.

KITCHEN.

Hashed mutton, potatoes.

April 13.

BREAKFAST.

Broiled mushrooms, potted ham, eggs, preserves.
DINNER.

Boiled calf’s head, bacon, sea -kale, mashed potatoes.
Mayonnaise of lobster.

Annette’s pudding.

Cheese, &c.

KITCHEN.

Beef steak pudding, potatoes.

April 14.

BREAKFAST.

Potted ham, mutton chop, cold bacon, marmalade, rolls.

DINNER.

Soup (economical).

Hashed calf’s head, scolloped oysters, spinach, mashed potatoes.
Sweet tapioca, Portuguese.

Cheese.

KITCHEN.

Toad in a hole, potatoes.

BILLS OF FAMILY FARE.

liii

April 15.

BREAKFAST.

Prawns, broiled ham, fried eggs, hot cake, preserves.

DINNER.

Fried skate.

Aitchbone of beef (10 lbs.), carrots, greens, potatoes.
Madeira pudding.

Stewed cheese.

KITCHEN.

Baked Irish stew.

April 16.

BREAKFAST.

Cold beef, scolloped fish, marmalade.
DINNER.

Boiled salmon (2 lbs.), shrimp sauce.
Cold beef, salad, veal olives.
Sweet omelet, cheesikins.

KITCHEN.

Stewed sheep’s head, potatoes, rice.

Sunday, April 17.

BREAKFAST.

Cold beef, poached eggs, prawns, marmalade.

DINNER.

Vermicelli soup.

Stuffed loin of mutton (5 lbs.), brocoli, potatoes.
Mayonnaise of salmon.

Potato pudding.

Devilled biscuits, cheese, &c.

KITCHEN.

Peas soup, cold beef, potatoes, rhubarb tart.

liv

BILLS OF FAMILY FARE.

April 18.

BREAKFAST.

Cold beef, broiled mushrooms, German sausage, marmalade.

DINNER.

Fillets of sole.

Minced mutton cutlets, -with Tartar sauce, rump steak,
fried potatoes.

Rhubarb tart.

Cheese, &c.

KITCHEN.

Bubble and squeak, treacle pudding.

April 19.

BREAKFAST.

Cold sole, croquets of mutton, omelet, jam.
DINNER.

Cock-a-leekie, potatoes, Bath chap.

Bashaws of lobster, rice fritters.

Cheese, &c.

KITCHEN.

Mutton chops, potatoes, cold tart.

April 20.

BREAKFAST.

Rolled tongue, sardines, Bath chap, marmalade.
DINNER,

Small turbot, shrimp sauce.

Roast loin of pork (5 lbs.), apple-sauce, sprouts, rissoles of fowl,

mashed potatoes.

Omelet souffle.

Cheese, &c.

KITCHEN.

Sausage pudding, potatoes.

BILLS OF FAMILY FAKE.

April 21.

BREAKFAST.

Tongue, Bath chap, rissoles made hot, preserves.

DINNER.

Scolloped fish.

Fillets of pork, with apple-sauce, stewed sheep’s brains,
spinach, potatoes.

Bath pudding, cheesikins.

KITCHEN.

Sheep’s hearts, potatoes, greens.

April 22.

BREAKFAST.

Tongue, potted shrimps, fried eggs, marmalade.

DINNER.

Vermicelli soup.

Fillet of beef, sea-kale, potatoes, stuffed onions.
Prince Albert’s pudding.

Cheese, &c.

KITCHEN.

Cold pork, potatoes, currant dumplings.

April 23.

BREAKFAST.

Potted tongue, cold fillet of beef, eggs, potted shrimps.

DINNER.

Fried flounders.

Boiled neck of lamb (4 lbs.), caper sauce, fried cow heel,
onion fritters, mashed turnips, potatoes.
Marmalade pudding.

Cheese, &c.

KITCHEN.

Ox kidney pudding, potatoes.

lvi

BILLS OF FAMILY FAEE.

Sunday, April 24.

BREAKFAST.

Cold boiled lamb, potted meat, kippered salmon.

DINNER.

Rice soup.

Stewed brisket of beef, veal cutlets, spinach, mashed potatoes.

Almond pudding.

Welsh rabbit.

KITCHEN.

Irish stew, bread pudding.

April 25.

BREAKFAST.

Cold beef, veal cutlets made hot, toasted bacon, honey.

DINNER.

Fried whiting.

Toad in a hole, cold beef, mashed potatoes.
Scolloped oysters, lemon dumplings.

Cheese, &c

KITCHEN.

Vegetable soup, pork chops, potatoes.

April 26.

BREAKFAST.

Cold beef, kippered salmon, poached eggs, marmalade.

DINNER.

Boiled mackerel, fennel sauce.

Shoulder of mutton (6 lbs.), onion sauce, brocoli, potatoes.
Puddings in haste, stewed cheese.

KITCHEN.

Sea pie, potatoes.

BILLS OF FAMILY FARE.

lvii

April 27.

BREAKFAST.

Cold mutton, beef, sardines, marmalade, rolls.
DINNER.

Fried skate, dissolved butter.

Mutton, with truffles or mushrooms, poached eggs, and spinach.
Savoury macaroni, cup puddings.

KITCHEN.

Sausage pudding, potatoes.

April 28.

BREAKFAST.

Sausage-meat cakes, hung beef, eggs, marmalade.

DINNER.

Oyster soup.

Veal cutlets with Cre-fydd sauce, rissoles of mutton,
Haricot beans, mashed potatoes.

Regent pudding.

Cheese.

KITCHEN.

Hashed mutton, hard dumplings, potatoes.

April 29.

BREAKFAST.

Broiled kidneys, potted shrimps, omelet, marmalade.

DINNER.

Macaroni soup.

' Boiled leg of pork (4^ lbs.), peas pudding, greens,
carrots, potatoes.

Scolloped crab, Junior United pudding.
Cheese, &c.

KITCHEN.

Beef steak, potatoes, boiled rice.

lviii

BILLS OF FAMILY FARE.

April 30.

BREAKFAST.

Cold pork, broiled whiting, eggs, marmalade.

DINNER.

Boiled cod, oyster sauce.

Lamb’s fry, cold pork, salad, mashed potatoes.

Bread pancakes, cheese biscuits.

KITCHEN.

Peas soup, pig’s fry, potatoes.

Sunday, May 1.

BREAKFAST.

Slices of pork, broiled, poached eggs, potted shrimps, preserves.

DINNER.

Scolloped cod.

Boiled leg of lamb (4 lbs.), roast duckling, mashed turnips,

new potatoes. g

Asparagus, mould of rhubarb.

Bedford cheese.

KITCHEN.

Stewed knuckle of veal, with rice, potatoes, rhubarb pudding.

May 2.

BREAKFAST.

Cold lamb, potted shrimps, eggs, preserves, rolls.

DINNER.

Economical soup.

Minced lamb, spinach, hashed duckling, new potatoes.
Ground rice omelet.

Bedford cheese, salad.

KITCHEN.

Yeal made hot, potatoes.

BILLS OF FAMILY FARE. lix

May 3.

BREAKFAST.

Broiled ham, fried eggs, prawns, preserves.

DINNER.

Boiled salmon (2 lbs.), shrimp sauce, cucumber.

Yeal pie, lamb croquets, cauliflower, potatoes.

Plovers’ eggs, blancmange.

Cheese, &c.

KITCHEN.

Boiled brisket of beef (7 lbs.), carrots, cabbage, potatoes.

May 4.

BREAKFAST.

Cold beef, cold veal pie, croquets made hot.
DINNER.

Mayonnaise of salmon, cold beef, stewed brains, potatoes.
Cauliflower with Parmesan, sweet omelet.

KITCHEN.

Liver and bacon, potatoes, cauliflower.

May 5.

BREAKFAST.

Cold beef, savoury omelet, marmalade, hot cakes.

DINNER.

Carrot soup.

Roast fowl, ham, peas, potatoes.

Rhubarb tart, custard.

Cheese, &c.

KITCHEN.

Cold beef, salad, rhubarb pudding.

BILLS OF FAMILY FARE.

May 6.

BREAKFAST.

Cold ham, fowl, preserves.

DINNER.

Fillets of soles with white sauce.
Stewed kidneys, roast pigeons, peas, potatoes.
Clarence pudding.

Cheese, &c.

KITCHEN.

Haricot of mutton, potatoes.

May 7.

BREAKFAST.

Cold ham, cold pigeon, marmalade, rolls.

DINNER.

Spring soup.

Lamb’s head and mince, cauliflower, potatoes.
Marmalade pudding.

Cheese, &c.

KITCHEN.

Sausage pudding, potatoes.

Sunday, May 8.

BREAKFAST.

Cold ham, buttered eggs, mince made hot.

DINNER.

Spring soup.

Roast shoulder of lamb, mince sauce, peas, potatoes, salad,

lobster cutlets.

Velvet cream.

Cheese, &c.

KITCHEN.

Beef steak pie (2 lbs.), potatoes, stewed rhubarb.

BILLS OF FAMILY FAEE.

lxi

May 9.

BREAKFAST.

Cold lamb, potted liam, stewed rhubarb.

DINNER.

Boiled mackerel and fennel sauce.

Broiled bladebone of lamb, veal olives, asparagus, potatoes.
Cup puddings, cheesikins.

KITCHEN.

Cold pie, potatoes, currant dumpling.

May 10.

BREAKFAST.

Potted ham, broiled kidneys, eggs, rolls.

DINNER.

Julien soup.

Roast beef (8 lbs.), horseradish, stewed mushrooms, new potatoes,

cauliflower.

Plovers’ eggs, Swiss pudding.

Cheese, &c.

KITCHEN.

Boiled mackerel, beef-steak, potatoes.

May 11.

BREAKFAST.

Cold beef, potted shrimps, poached eggs, marmalade

DINNER.

Mayonnaise of lobster, cold beef, new potatoes.
Bread and cheese pudding, German puffs.

KITCHEN.

Toad in a hole, potatoes.

lxii

BILLS OF FAMILY FARE.

May 12.

BREAKFAST.

Cold beef, prawns, preserves, rolls.
DINNER.

Brill, shrimp sauce.

Pelau, pickles.

Asparagus, baked marmalade pudding.
Cheese, &c.

KITCHEN.

Cold beef, salad.

May 13.

BREAKFAST.

Scolloped fish, broiled bacon, eggs, preserves.
DINNER.

Mock whitebait, brown bread and butter, lemons,
Fricasseed rabbit, mutton cutlets, peas, potatoes.
Bice fritters.

Cheese, &c.

KITCHEN.

Hashed beef, with dumplings, potatoes.

IVTay 14.

BREAKFAST.

Mutton cutlets made hot, broiled mushrooms, eggs.
DINNER.

Curried lobster, rice.

Lamb’s fry, pigeon pie, peas, potatoes.

Sweet omelet, cheese biscuits.

KITCHEN.

Liver and bacon, potatoes.

BILLS OF FAMILY FARE.

lxiii

Sunday, May 15.

BREAKFAST.

Pigeon pie, rolled tongue, eggs, marmalade.

DINNER.

Braised salmon.

Fricandeau of veal, spinach.

Roast leveret, peas, blancmange.

Cheese, &c.

KITCHEN.

Shoulder of mutton (6 lbs.), potatoes, Yorkshire pudding.

May 16.

BREAKFAST.

Rolled tongue, cold mutton, preserves, rolls.

DINNER.

Salmon pudding.

Cold fricandeau, salad, hashed leveret, asparagus.
Ratafia pudding.

Cheese, &c.

KITCHEN.

Cold mutton, salad, suet dumplings.

May 17. v

BREAKFAST.

Rolled tongue, poached eggs, sardines.

DINNER.

Italian paste soup.

Curried* mutton, rice, stewed giblets, cauliflower.
Plovers’ eggs.

Bedford cheese, &c.

KITCHEN.

Mutton and potato pie.

HILLS OF FAMILY FARE.

lxiv

May 18.

BREAKFAST.

Tongue, sausage-meat cakes, marmalade.

DINNER.

Gravy soup.

Roast leg of pork (4-^ lbs.), apple sauce, summer cabbage,

potatoes.

Cauliflower with Parmesan, college pudding.
Cheese, &c.

KITCHEN.

Irish stew.

May 19.

BREAKFAST.

Potted tongue, toasted bacon, fried eggs, marmalade.

DINNER.

Water souchet of flounders, brown bread and butter.
Pork collops, rump steak (lib.), potatoes.
Croquets of rice.

Bedford cheese.

KITCHEN.

Toad in a hole.

May 20.

BREAKFAST.

Potted tongue, rump steak, sardines, eggs.

DINNER.

Fried soles.

Mutton pudding, curried lobster, rice, cauliflower
Cheese souffle, jam sandwiches.

KITCHEN.

Cold pork, salad, potatoes.

BILLS OF FAMILY FARE.

lxv

May 21.

BREAKFAST.

Cold sole, German sausage, fried eggs, preserves.
DINNER.

Boiled mackerel.

Lamb’s fry, broiled mushrooms, peas, potatoes.
Anchovy toast, Clifton puffets.

Bedford cheese.

KITCHEN.

Sea pie, potatoes.

Sunday, May 22.

BREAKFAST.

Sheep’s tongues, sardines, omelet, honey.

DINNER.

Boiled fowl, baked ham, mutton cutlets with tomato sauce,

peas, potatoes.

Franchipane cream, cheesecakes.

Cheese, &c.

KITCHEN.

Half a shoulder of veal, greens, potatoes,
rhubarb pudding.

May 23.

BREAKFAST.

Ham, mutton cutlets, sardines.

DINNER.

Mock white bait, brown bread and butter, lemon.
Mayonnaise of fowl, Neapolitan agnellotti (2nd dressing of veal).

Potato omelet.

Cheese, &c.

KITCHEN.

Cold veal, potatoes,
d

Ixvi

BILLS OP FAMILY FARE.

May 24.

BREAKFAST.

Ham, agnellotti made hot, eggs, marmalade.

DINNER.

Spring soup.

Veal and ham cutlets with Tartar sauce, stewed sheep’s brains,

peas, potatoes.

Bread pancakes, stewed rhubarb.

Cheese, &c.

KITCHEN.

Cold veal, salad, treacle pudding.

May 25.

BREAKFAST.

Ham, poached eggs, sardines, marmalade, honey.

DINNER.

Scolloped crab.

Roast leg of mutton (6 lbs.), asparagus, potatoes.

A pudding for a prince.

Cheese, &c.

KITCHEN.

Pork chops, potatoes, boiled rice.

May 26.

BREAKFAST.

Ham, cold mutton, prawns, hot cake.

DINNER.

Fillets of sole with sweet herbs.

Minced mutton cutlets with tomato sauce, fried calf’s liver
and bacon, peas, potatoes.

Goosebeny tart.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, salad.

BILLS OF FAMILY FARE.

Ixvii

May 27.

BREAKFAST.

Broiled mushrooms, ham, cold sole.

DINNER.

Carrot soup.

Fricasseed rabbit, rissoles of mutton, cauliflower, potatoes.
Baked marrow pudding.

Cheese, &e.

KITCHEN.

Hashed mutton with dumplings, potatoes.

lVXay 23.

BREAKFAST.

Flam, rissoles made hot, omelet, marmalade.
DINNER.

Fried skate.

Stewed lamb chops with cucumbers, peas, potatoes.
Bashaws of lobster, stewed rhubarb, Devonshire cream.

Cheese, &c.

KITCHEN.

Sheep’s hearts, potatoes, cabbage.

Sunday, May 29.

BREAKFAST.

Potted ham, mutton chop, eggs, hot cake, marmalade.

DINNER.

Salmon cutlets, Indian sauce.

Boiled aitchbone of beef (10 lbs.), carrots, summer cabbage,
braised duck with peas.

Mould of rice with preserves.

Cheese, &c.

KITCHEN.

Stewed knuckle of veal with rice, summer cabbage, potatoes,

rhubarb pie
d 2

Ixviii

BILLS OF FAMILY FARE.

May 30.

BREAKFAST.

Cold beef, potted ham, sardines.

DINNER.

Economical soup.

Minced duck, bubble and squeak, stewed pigeons.
Bath pudding.

KITCHEN.

Veal made hot, fried vegetables, cold pie.

May 31.

BREAKFAST.

Cold beef, bacon, fried eggs, hot cake, marmalade.
DINNER.

Mayonnaise of lobster, cold beef, curried kidneys, rice, potatoes.
Sweet tapioca (Portuguese).

Cheese.

KITCHEN.

Cold beef, salad, suet pudding.

June 1.

BREAKFAST.

Broiled whiting, cold beef, bacon, marmalade, hot rolls.

DINNER.

Fried plaice.

Maintenon cutlets, pigeon pie, cauliflower.

Stewed gooseberries, Devonshire cream.

Cheese, &c.

KITCHEN.

Pea soup, cold beef, potatoes.

BILLS OF FAMILY FAKE.

lxix

Tune 2.

BREAKFAST.

Cold fish, pigeon pie, preserves.

DINNER.

Vegetable soup.

Ribs of lamb (7 lbs.), mint sauce, peas, potatoes.
Ground rice souffle, clieesikins.

KITCHEN.

Mutton pudding, potatoes.

Tune 3.

BREAKFAST.

Pigeon pie, cold lamb, sardines, marmalade, honey.

DINNER.

Stewed eels.

Cold lamb, salad, fillet of beef, spinach.
Gooseberry fool.

Cheese, &c.

KITCHEN.

Boiled bacon, cabbage, hard dumplings.

Tune 4.

BREAKFAST.

Fillet of beef, cold bacon, eggs, hot cake, preserves.
DINNER.

Dory, anchovy sauce.

Mutton cutlets, tomato sauce, fried calf’s brains, potatoes, peas.

Annette’s pudding.

Cheese, &c.

KITCHEN.

Beef steak, potatoes.

lxx

BILLS OF FAMILY FARE.

Sunday, June 5.

BREAKFAST.

Scolloped fish, broiled bacon, fried eggs, marmalade.

DINNER.

Green pea soup.

Baked calf s head with Italian sauce, ham, lobster cutlets,
asparagus, potatoes.

Velvet cream.

Cheese, &c.

KITCHEN.

Leg of mutton (7 lbs.), Sussex pudding, peas, potatoes.

June 6.

BREAKFAST.

Cold mutton, ham, lobster cutlets made hot, honey, rolls.

DINNER.

Economical soup.

Hashed calf’s head (2nd dressing), mutton cutlets in haste,

peas, potatoes.

Gooseberry tart.

Cheese.

KITCHEN. '

Cold mutton, salad.

June 7.

BREAKFAST.

Cold mutton, ham, sardines, hot cakes.

DINNER.

Mullet in paper.

Rump-steak pudding, croquets of mutton, French beans.
Omelet with preserves.

Cheese, &c.

KITCHEN.

Hashed mutton, rice.

BILLS OF FAMILY FARE.

lxxi

June 8.

BREAKFAST.

Croquets made hot, ham, marmalade.
DINNER.

•

Hotch-potch, potatoes.

Quail, aspai-agus, ground rice souffle.
Cheese, &c.

KITCHEN.

Bacon, peas, hard dumplings.

June 9.

BREAKFAST.

Potted ham, poached eggs, soda scones, anchovies, fruit.

DINNER.

Broiled mackerel.

Sweetbread, boiled tongue, peas, potatoes.
Duckling, Swiss pudding.

Cheese, &c.

KITCHEN.

Mutton chops, potatoes, batter pudding.

June 10.

BREAKFAST.

Tongue, potted ham, sardines, fruit.

DINNER.

Spring soup.

Dry Malay curry, rice, hashed duckling.
Currant tart, cheese souffle.

KITCHEN.

Sheep’s hearts, summer cabbage, potatoes.

Ixxii

BILLS OF FAMILY FARE.

June XI.

BREAKFAST.

Tongue, omelet, prawns, fruit.
DINNER.

Boiled skate, shrimp sauce.

Lamb’s head and mince, peas, potatoes.
Open cherry tart, bread and cheese pudding.

KITCHEN.

Stewed beef steak, potatoes.

Sunday, June 12.

BREAKFAST.

Scolloped skate, tongue, hot cake, fruit.

DINNER.

Asparagus soup.

Neck of venison (8 lbs.), French beans, potatoes.
Omelet souffle.

Cheese, &c.

KITCHEN.

Veal and bacon pie, potatoes.

June 13.

BREAKFAST.

Tongue, broiled ham, fried eggs, fruit, rolls.
DINNER.

Fried eels, Tartar sauce.

Hashed venison, French beans, potatoes.
Gooseberry cream.

Cheese, &c.

KITCHEN.

Cold pie, lettuces.

BILLS OF FAMILY FAKE.

lxxiii

June 14.

BREAKFAST.

Potted jfrawns, eels made hot, slices of venison, broiled, fruit.

DINNER.

Tapioca soup.

Grenatins of veal, rissoles of venison, peas, potatoes.
Fruit tart, custard.

Cheese, &c.

KITCHEN.

Mutton pudding, potatoes.

June 15.

BREAKFAST.

Rissoles made hot, bacon, eggs, soda scones, fruit.

DINNER.

Fried soles.

Stewed brisket of beef (8 lbs.) with French beans, potatoes.
Baked macaroni pudding.

Cheese, &c.

KITCHEN.

Liver and bacon, potatoes, gooseberry pudding.

June 16.

BREAKFAST.

Cold sole, cold beef, hot cake, fruit.

DINNER.

Mayonnaise of lobster, cold beef, lamb chops, peas, potatoes.
Fresh fruit pudding.

Cheese, &c.

KITCHEN.

Baked Irish stew.

lxxiv

BILLS OF FAMILY FARE.

June 17.

BREAKFAST.

Cold beef, chops made hot, sardines, fruit. •

DINNER.

Broiled whiting.

Roast loin of mutton (5 lbs.), cauliflower, potatoes.
Currant and cherry tart, Devonshire cream.
Cheese, &c.

KITCHEN.

Kidney pudding, potatoes.

June 18.

BREAKFAST.

Potted beef, cold mutton, poached eggs, fruit.

DINNER.

Vegetable soup.

Mutton, stewed, with pickles, French beans, potatoes.
Cauliflower with Parmesan, rice blancmange.
Cheese, &c.

KITCHEN.

Cold beef, salad, gooseberry pudding.

Sunday, June 19.

BREAKFAST.

Minced meat pat4, bacon, potted beef, marmalade.
DINNER.

Boiled salmon (2^ lbs.), shrimp sauce, cucumber.
Chump end of loin of veal (6 lbs.), gammon of bacon (4 lbs.),

peas, potatoes.

Savoury macaroni, mixed fruit cream.

KITCHEN.

Roast upper side of round of beef (7 lbs.), cabbage, potatoes,
Yorkshire pudding.

BILLS OF FAMILY FARE.

lxxv

June 20.

BREAKFAST.

Minced meat pate, cold bacon, eggs, rolls, fruit.
DINNER.

Mayonnaise of salmon, cold veal, cold bacon,
beef with mushrooms.

Sweet rice (Portuguese).

Cheese, &c.

KITCHEN.

Cold beef, potatoes, gooseberry pudding.

June 21.

BREAKFAST.

Cold bacon, minced beef, poached eggs, fruit.
DINNER.

•

Neapolitan Agnellotti (2nd dressing), beef with truffles,
French beans.

Bashaws of lobster, lemon jelly.

Cheese, &c.

KITCHEN.

Hashed beef, dumplings, potatoes, cabbage.

June 22.

BREAKFAST.

Agnellotti made hot, cold bacon, sardines, fruit.

DINNER.

Baked mullet.

Lamb cutlets stewed with peas, rabbit pie, potatoes.
Ground rice cup puddings.

Cheese, salad.

KITCHEN.

Sheep’s head, potatoes, rice pudding.

lxxvi

BILLS OF FAMILY FARE.

June 23.

BREAKFAST.

Rabbit pie, cold bacon, poached eggs, fruit.
DINNER.

Fillets of sole with white sauce.

Stewed calf’s liver, roast pigeons, broiled mushrooms, peas.
Strawberry jelly.

Cheese, &c.

KITCHEN.

Peas and bacon, dumplings.

June 24.

BREAKFAST.

Rabbit pie, cold pigeon, sole made hot, fruit.

DINNER.

Boiled mackerel.

Shoulder of lamb (4 -^ lbs.), mint sauce, asparagus, potatoes.
Gooseberry fool, custard.

Cheese, &c.

KITCHEN.

Stewed calf’s liver, cold bacon, peas.

June 25.

BREAKFAST.

Broiled ham, fried eggs, prawns, marmalade.

DINNER.

Fried whiting.

Cold lamb, salad, lobster cutlets.
Summer pudding.

Cheese, &c.

KITCHEN.

Beef steak pie, potatoes.

BILLS OF FAMILY FARE.

Ixxvii

Sunday, June 26.

BREAKFAST.

Broiled bladebone of lamb, lobster cutlets made hot.

DINNER.

Green peas soup.

Boiled fowl, ham, mutton cutlets, asparagus, potatoes,
tomato sauce.

Small tipsy cake.

Cheese, &c.

KITCHEN.

Roast shoulder of mutton (6 lbs.), cauliflower, potatoes.

June 27.

BREAKFAST.

Cold mutton, ham, rolls, fruit.

DINNER.

White soup (economical).

Mayonnaise of fowl, mutton with mushrooms, potatoes.
Venetian cream.

Cheese, &c.

KITCHEN.

Cold mutton, fried vegetables.

June 28.

BREAKFAST.

Ham, broiled mutton, sardines, fruit.

DINNER.

Curried lobster, rice, veal forcemeat roll, peas, potatoes.
Fruit transparency.

Cheese, &c.

KITCHEN.

Hashed mutton, dumplings, potatoes.

lxxviii

BILLS OF FAMILY FARE,

June 29.

BREAKFAST.

Cold forcemeat roll, ham, curried lobster made hot, fruit.

DINNER.

Vermicelli soup.

Stewed giblets, rump steak, asparagus, potatoes.
Cheesecakes, velvet cream.

Cheese, &c.

KITCHEN.

Baked calf’s heart, potatoes.

June 30.

BREAKFAST.

Ham, rump steak, poached eggs, fruit.
DINNER.

Small turbot, lobster sauce.

Lamb cutlets with cucumbers, peas, potatoes.
Sweet tapioca (Portuguese).

Cheese, &c.

KITCHEN.

Hashed heart, potatoes, gooseberry pudding.

July 1.

BREAKFAST.

Potted ham, omelet, broiled kidneys, fruit.

DINNER.

Scolloped fish.

Stewed breast of veal with peas, broiled ham.
Gooseberry fool, sponge cakes, Devonshire cream.
Cheese, &c.

KITCHEN.

Beef steak, potatoes, peas.

BILLS OF FAMILY FARE.

lxxix

July 2.

BREAKFAST.

Cold veal, potted ham, sardines, fruit.

DINNER..

Broiled mackerel.

Braised mutton cutlets, French beans, potatoes.
Scolloped crab, fruit tart.

Cheese, &c.

KITCHEN.

Stewed veal, potatoes, dumplings.

Sunday, July 3.

BREAKFAST.

Spiced beef, omelet, fruit.

DINNER.

Stewed eels.

Ribs of lamb (7 lbs.), mint sauce, peas, potatoes.
Gooseberry trifle, cheese fondu.

KITCHEN.

Mutton pudding, potatoes, currant tart.

July 4.

BREAKFAST.

Spiced beef, cold lamb, rolls, fruit.
DINNER.

Plain fillets of sole.

Cold lamb, salad, pigeon pie.
Strawberry jelly.
Buckingham cheese.

KITCHEN.

Stewed ox kidney, potatoes, tart.

lxxx BILLS OF FAMILY FARE.

July 5.

BREAKFAST.

Pigeon pie, spiced beef, fruit.
p INNER.

Water souchet of flounders, brown bread and butter.
Braised duck with olives, peas, potatoes.
Bashaws of lobster, raspberry and currant tart.
Buckingham cheese.

KITCHEN.

Cold lamb, salad, rice pudding.

July 6.

BREAKFAST.

Spiced beef, pigeon pie, sardines.

DINNER.

Salmon cutlets, Indian sauce.

Neck of veal braised with truffles, French beans, potatoes.

Velvet cream.

Cheese.

KITCHEN.

Fried plaice, spiced beef, salad.

July 7.

BREAKFAST.

" Toasted bacon, fried eggs, cold veal, fruit.

DINNER.

Macaroni soup.

Roast loin of lamb (3 lbs.), salad, peas, potatoes.
Curds and cream.

Cheese.

KITCHEN.

Liver and bacon, potatoes.

BILLS OF FAMILY FAKE.

July 8.

BREAKFAST.

Cold braised veal, broiled ham, sardines, fruit.
DINNER.

Mayonnaise of crab.

Roast fowl, tongue, cauliflower, potatoes.
Swiss cream.

Cheese.

KITCHEN.

Cold lamb, salad, cherry tart.

July 9.

BREAKFAST.

Tongue, cold fowl, fruit, sardines.

DINNER.

Fried plaice.

Fillet of beef, croquets of fowl, broiled mushrooms, potatoes.
Fruit tart, cream.

Cheese, &c.

KITCHEN.

Sheep’s hearts, potatoes, cold tart.

Sunday, July XO.

BREAKFAST.

Cold plaice, tongue, croquets made hot, fruit.

DINNER.

Gravy soup.

Boiled leg of lamb (4-g- lbs.), turnips, peas, potatoes, roast leveret.
Tapioca pudding, cheese souffle.

KITCHEN.

Shoulder of mutton (6 lbs.), potatoes, currant pudding.

Ixxxii

BILLS OF FAMILY FARE.

July IX.

BREAKFAST.

Hashed leveret, cold mutton, rolls, fruit.
DINNER.

Braised salmon (2^ lbs.).

Cold lamb, salad, rissoles of mutton.
Curds and cream, fruit transparency.
Cheese, &c.

KITCHEN.

Mackerel, cold mutton, salad.

July 12.

BREAKFAST.

Potted tongue, rissoles made hot, fruit.

DINNER.

Salmon pudding.

Curried rabbit, rice, minced mutton cutlets, with tomato sauce,

spinach.

Potato souffle.

Cheese, &c.

KITCHEN.

Hashed mutton, dumplings, potatoes.

July 13.

BREAKFAST.

Mutton cutlets made hot, potted tongue, omelet, fruit.

DINNER,

Rice soup.

Roast duck, veal pie, peas, potatoes.

Currant and raspberry trifle.

Cheese, &c.

KITCHEN.

Beef steak pudding, potatoes.

BILLS OF FAMILY FARE.

lxxxiii

July 14.

BREAKFAST.

Yeal pie, cold duck, eggs, fruit.

DINNER.

Broiled mackerel.

Boast beef (8 lbs.), French beans, potatoes.
Fruit tart, custard or cream.

Cheese, &c.

KITCHEN.

Yeal pie, salad, potatoes.

July 15.

BREAKFAST.

Prawns, cold beef, bacon, poached eggs, fruit.

DINNER.

Mayonnaise of lobster, cold beef, minced beef with Italian paste.

Melbourne pudding.

Cheese, &c.

KITCHEN.

Liver and bacon, potatoes.

July 16.

BREAKFAST.

Minced beef made hot, broiled ham, fried eggs, fruit.

DINNER.

Fried skate.

Beef with mushrooms, lamb’s fry, peas, potatoes.
American blancmange.

Cheese, &c.

KITCHEN.

Cold beef, salad, cold pudding,
e 2

Ixxxiv

BILLS OF FAMILY FARE.

Sunday, July 17.

BREAKFAST.

Skate made hot, lamb’s fry made hot, omelet, fruit.
DINNER.

Small turbot, lobster sauce, cucumber.

Neck of venison (8 lbs.), French beans, potatoes.
Currant and raspberry tart, Devonshire cream.
Cheese, &c.

KITCHEN.

Stewed knuckle of veal with peas, cherry tart.

July 18.

BREAKFAST.

Scolloped fish, broiled kidneys, hung beef.

DINNER.

Scolloped fish.

Hashed venison, French beans, potatoes.
Velvet cream.

Cheese.

KITCHEN.

Veal made hot, potatoes, cold tart.

July 19.

BREAKFAST.

Hashed venison, hung beef, omelet, hot cake, fruit.

DINNER.

Green pea soup.

Chump end of loin of veal (6 lbs ), boiled ham, hashed venison,
French beans, stewed cucumber.

Fruit transparency, custard.

Cheese, &c.

KITCHEN.

Beef steak pie, potatoes.

BILLS OF FAMILY FARE.

Ixxxv

July 20.

BREAKFAST.

Ham, cold veal, fruit, anchovies.

DINNER.

Fillets of sole with Tartar sauce.

Minced veal, Italian fashion, peas, potatoes, mutton cutlets.
Mould of lemon rice.

Cheese, &.c.

KITCHEN.

Fried eggs and bacon, potatoes, boiled rice.

July 21.

BREAKFAST.

Soles made hot, ham, hung beef, fruit.

DINNER.

Julien soup.

Broiled chicken, mushroom sauce, boiled bacon, broad beans,
stewed endive, potatoes.

Currant and raspberry tart, Devonshire cream.

Cheese, &c.

KITCHEN.

Neck of mutton (3 lbs.), baked with potatoes and suet pudding.

July 22.

BREAKFAST.

Ham, broiled mushrooms, anchovies, poached eggs, fruit.

DINNER.

Broiled mackerel.

Shoulder of lamb, peas, potatoes.
Blancmange.

Cheese, &c.

KITCHEN.

Cold mutton, salad, potatoes.

lxxxvi

BILLS OF FAMILY FARE.

July 23.

BREAKFAST.

Cold bacon, broiled whiting, potted ham, fruit.
DINNER.

Mayonnaise of lobster, cold lamb, rabbit pie, potatoes.
Swiss cream.

Cheese, &c.

KITCHEN.

Mutton chops, potatoes, rice pudding.

Sunday, July 24.

BREAKFAST.

Potted ham, broiled bladebone of lamb, rabbit pie.

DINNER,

Macaroni soup.

Roast capon, broiled ham, lobster cutlets, stewed mushrooms,
French beans a la Fran^aise, potatoes.

Bath pudding.

Cheese, &c.

KITCHEN.

Roast beef (6 lbs.), potatoes, fruit tart.

July 25.

BREAKFAST.

Cutlets made hot, potted ham, rabbit pie, rolls, fruit.

DINNER.

Green pea soup.

Minced fowl with savoury rice, mutton cutlets with tomato sauce,

artichokes.

Rhenish cream.

KITCHEN.

Cold beef, potatoes, cold tart.

BILLS OF FAMILY FARE.

lxxxvii

July 26.

BREAKFAST.

Cold beef, anchovies, bacon, eggs, fruit.

DINNER.

Fried soles.

Fricandeau of veal, peas, bacon, broad beans.
Velvet cream.

Cheese, &c.

KITCHEN.

Hashed beef, potatoes.

July 27.

BREAKFAST.

Cold sole, bacon, fricandeau eggs, fruit.
DINNER.

Mayonnaise of prawns, cold fricandeau.
Roast pigeons, peas, Melbourne pudding.
Cheese, &c.

KITCHEN.

Toad in a hole, potatoes.

July 28.

BREAKFAST.

Broiled ham, fried eggs, cold pigeons, anchovies.
DINNER.

Fried eels, Tartar sauce.

Sweetbreads, plain, baked mushrooms, fried French beans,
rump steak pie.

Arrowroot souffle.

Cheese, &c.

KITCHEN.

Sheep’s hearts, peas, potatoes.

Ixxxviii

BILLS OF FAMILY FARE.

July 2.9.

BREAKFAST.

Rump steak pie, cold eels, fruit.

DINNER.

Gravy soup.

Duck braised with turnips, fried brains, potatoes.
Mixed fruit jelly.

Cheese, salad.

KITCHEN.

Fried plaice, beef-steak, potatoes.

July 30.

BREAKFAST.

Spiced beef, omelet, fruit.

DINNER.

Boiled salmon (2-^ lbs.).

Lamb’s fry, peas, braised veal cutlets, potatoes.
Omelet souffle.

Cheese, &c.

KITCHEN.

Brains or liver and bacon, cabbage, batter pudding.

Sunday, July 31.

BREAKFAST.

Spiced beef, cold veal cutlets, sardines, fruit.
DINNER.

Mayonnaise of salmon.

Ribs of lamb (7 lbs.), curried veal, rice, peas, potatoes.
Fruit tart, custard.

Cheese, &c.

KITCHEN.

Half of a leg of mutton (4 lbs.) peas, potatoes, fruit pudding.

BILLS OF FAMILY FARE.

lxxxix

August 1.

BREAKFAST.

Cold lamb, spiced beef, rolls, fruit.

DINNER.

Small brill, lobster sauce.

Cold lamb, salad, minced mutton cutlets with macaroni.
Annette’s pudding.

KITCHEN.

Cold mutton, salad, cold pudding.

August 2.

BREAKFAST.

Scolloped fish, spiced beef, mutton cutlets made hot.

DINNER.

Curried fish, rice.

Stewed brisket of beef (6 lbs.), with French beans.
Greengage tart, cream.

Cheese, &c.

KITCHEN.

Plaice, spiced beef, cold lamb, salad.

August 3.

BREAKFAST.

Broiled haddock, cold beef, hot cake.

DINNER.

Broiled mackerel.

Boiled calf’s head with white sauce, boiled bacon (3 lbs.),
broad beans, potatoes.

Paradise pudding.

KITCHEN.

Beef steak pudding, potatoes.

BILLS OF FAMILY FARE.

August 4.

BREAKFAST.

Cold beef, cold bacon, marmalade, eggs.

DINNER.

Fried flounders.

Hashed calf s head, broiled ham, roast fowl, peas, mashed potatoes.

Lemon dumplings.

Cheese, &c.

KITCHEN.

Cold beef, potatoes, fruit pudding.

August 5.

BREAKFAST.

Potted prawns, cold fowl, cold bacon, hot cake.

DINNER.

Economical soup.

Stewed lamb cutlets with peas, pigeon pie, mashed potatoes.
Matrimony pudding.

Cheese., &c.

KITCHEN.

Stewed ox kidney, potatoes.

August 6.

BREAKFAST.

Pigeon pie, potted prawns, fruit, eggs.

DINNER.

Fried fillets of sole.

Mutton cutlets with mushroom sauce, liver and bacon,
mashed potatoes.

French beans a la Fran^aise.

Ground rice cheesecakes.

Cheese, &c.

KITCHEN.

Lamb’s fry, suet dumplings, potatoes.

BILLS OF FAMILY FARE.

XC1

Sunday, August 7.

BREAKFAST.

Cold sole, pigeon pie, sardines, eggs,

DINNER.

Boiled salmon (2-| lbs.), shrimp sauce, cucumber.
Roast leg of lamb (4-£ lbs.), peas, potatoes.

Velvet cream with greengages.

Neufchatel cheese, &c.

KITCHEN.

Stewed knuckle of veal with peas, potatoes, fruit pudding.

August S.

BREAKFAST.

Cold lamb, omelet, rolls, fruit.

DINNER.

Mayonnaise of salmon.

Minced lamb, Maintenon cutlets, mashed potatoes,
baked mushrooms.

Belgian pudding.

Cheese.

KITCHEN.

Veal made hot, dumplings, potatoes.

August 9.

BREAKFAST.

Bone of lamb, broiled, anchovies, hung beef, poached eggs.

DINNER.

Vermicelli soup.

Braised fowl with fresh tomatoes, boiled ham, French beans.

Apple Charlotte.

Cheese, &c.

KITCHEN.

Beef steak, potatoes, boiled rice.

XC11

BILLS OF FAMILY FARE.

August 10.

BREAKFAST.

Ham, eggs, cold fowl, fruit.

DINNER.

Boiled mackerel.

Savoury rump steak, stewed sheep’s brains, fried potatoes,
fried French beans.

Ehenish cream.

Cheese, &c.

KITCHEN.

Mutton pie, potatoes.

August 11.

BREAKFAST.

Broiled haddock, ham, marmalade.

DINNER.

Fried whiting.

Roast leg of mutton (7 lbs.), French beans, mashed potatoes,
Yorkshire pudding.

Mould of greengages, cream.

Cheese, &c.

KITCHEN.

Soused mackerel, pie made hot, potatoes.

August 12.

BREAKFAST.

Potted ham, slices of mutton broiled, cold mutton.
DINNER.

Fillets of sole with white sauce.

Fillet of mutton, veal olives, French beans ala Frangaise, potatoes.
Raspberry and currant tart.

Cheese, &c.

KITCHEN.

Cold mutton, salad, apple dumplings.

BILLS OF FAMILY FARE. XCI11

August 13.

BREAKFAST.

Broiled whiting, sheep’s tongues, potted ham, hot cake.

DINNER.

Salmon cutlets with Tartar sauce.

Lamb’s fry, boiled bacon, broad beans, potatoes.

Boiled tapioca pudding.

Cheese, &c.

KITCHEN.

Hashed mutton, with dumplings, potatoes.

Sunday, August 14.

BREAKFAST.

Cold bacon, lamb chops, savoury omelet.

DINNER.

Gravy soup.

Marengo of fowl, French beans.

Grouse, greengage Charlotte.

Cheese, &c.

KITCHEN.

Silver side of round of beef (8 lbs.), carrots, potatoes,
apple pudding.

August 15.

BREAKFAST.

Cold beef, fowl made hot, broiled bacon.

DINNER.

Baked haddock.

Lamb chops, force meat roll, French beans, potatoes.
Plum tart, cream.

Cheese, &c.

KITCHEN.

Cold beef, salad, pudding made hot.

XC1V

BILLS OF FAMILY FARE.

August 16.

BREAKFAST.

Scolloped fish, cold beef, forcemeat roll .

DINNER.

Rice soup.

Fricasseed rabbit, mutton chops, stewed mushrooms,
mashed potatoes.

Tomato toast, sweet macaroni.

Cheese, &c.

KITCHEN.

Cold beef, potatoes, suet pudding.

August 17.

BREAKFAST.

Broiled whiting, cold beef, rolls, marmalade.

DINNER.

Fried soles.

Shoulder of lamb (4 lbs.), French beans, potatoes, salad.
Apple souffle.

Cheese, &c.

KITCHEN.

Toad in a hole, potatoes.

August 18.

BREAKFAST.

Cold sole, cold lamb, poached eggs.
DINNER.

Macaroni soup.

Broiled bladebone of lamb, veal olives,
fried French beans.
Cumberland pudding.

Cheese, &c.

KITCHEN.

Liver and bacon, potatoes, rice pudding.

BILLS OF FAMILY FARE.

XCV

August 19.

BREAKFAST.

Boiled tongue, poached eggs, sardines.
DINNER.

Mayonnaise of lobster.

Braised mutton cutlets, giblet pie, cauliflower.
Sweet tapioca.

Cheese, &c.

KITCHEN.

Haricot mutton, potatoes.

August 20.

BREAKFAST.

Giblet pie, tongue, hot cake.

DINNER.

Boiled skate.

Curried fowl, lamb chops, rice, potatoes.
Matrimony pudding.
Neufchatel cheese, &c.

KITCHEN.

Baked sheep’s hearts, potatoes.

Sunday, August 21.

BREAKFAST.

Curried fowl made hot, tongue, eggs, fruit.
DINNER.

Turbot, lobster sauce, cucumber.

Eoast beef (9 lbs.), horseradish, French beans, potatoes.
Cheese souffle, blancmange.

KITCHEN.

Veal and bacon pie, beans, potatoes.

XCV1

BILLS OF FAMILY FAKE.

August 22.

BREAKFAST.

Cold beef, tongue, anchovies, rolls.
DINNER.

Mayonnaise of turbot, cold beef.
Grouse, sweet omelet.

Cheese, &c.

KITCHEN.

Cold veal pie, salad, baked rice pudding.

August 23.

BREAKFAST.

Cold grouse, tongue, beef, eggs.
DINNER.

Fillets of sole, with sweet herbs.

Beef with mushrooms, artichokes.
Bashaws of lobster, greengage tart, cream.
Cheese, &c.

KITCHEN.

Cold beef, salad.

August 24.

BREAKFAST.

Sole made hot, potted tongue, broiled kidneys.

DINNER.

Fried whiting.

Grenatins of veal, roast pigeons, French beans, potatoes.
American blancmange.

Cheese, &c.

KITCHEN.

Stewed ox kidney, potatoes.

BILLS OF FAMILY FAKE.

XCV11

August 25.

BREAKFAST.

Potted tongue, pigeon, omelet.

DINNER.

Broiled mackerel.

Boiled leg of lamb (5 lbs.), caper sauce, mashed turnips, carrots,

potatoes.

Mould of greengages, Devonshire cream.

Cheese, &c.

KITCHEN.

Mutton pudding, potatoes.

‘ August 26.

BREAKFAST.

Broiled haddock, potted tongue, cold lamb, eggs.

DINNER.

Economical soup.

Curried lamb, rice, veal and ham pie,
French beans a la Fran§aise.

Cabinet pudding.

Cheese, &c.

KITCHEN.

Cold lamb, salad, apple pudding.

August 27.

BREAKFAST.

Veal and ham pie, anchovies, eggs, marmalade.

DINNER.

Fried soles.

Mutton cutlets with tomato sauce, baked mushrooms, artichokes.

Damson tart, custard.

‘Cheese, &c.

KITCHEN.

Soup, Irish stew,
f

XCV111

BILLS OF FAMILY FAEE.

Sunday, August 28.

BREAKFAST.

Cold sole, veal pie, eggs.

DINNER.

Braised salmon (2^ lbs.).

Roast capon, ham, French beans, potatoes.

Lemon bread pudding, cheese souffle.

KITCHEN.

Half a shoulder of veal (4 lbs.), potatoes, batter pudding.

August 29.

BREAKFAST.

Ham, leg of capon broiled, rolls, honey.
DINNER.

Mayonnaise of salmon.

Curried veal, rice, croquets of capon.
Sweet omelet.

Cheese, &c.

KITCHEN.

Scolloped salmon, cold veal, salad.

August 30.

BREAKFAST.

Ham, croquets made hot, anchovies.

DINNER.

Giblet soup.

Lamb cutlets with cucumbers, veal patties, French beans,
mashed potatoes.

Baked rice pudding.

Cheese, &c.*

KITCHEN.

Beef steak pudding, potatoes.

BILLS OF FAMILY FARE.

XC1X

August 31.

BREAKFAST.

Mutton cutlets, ham, broiled haddock.

DINNER.

Fried whiting.

Rump steak, fried potatoes, French beans a la Fra^aise.
Bashaws of lobster, mould of apples.

Cheese, &c.

KITCHEN.

Stewed sheep’s head, potatoes, dumplings.

September 1.

BREAKFAST.

Sausages on toast, broiled whiting.

DINNER.

Fillets of soles.

Maintenon cutlets, French beans, mashed potatoes.
Grouse, marmalade pudding.

Cheese, &c.

KITCHEN.

Mutton chops, potatoes.

September 2.

BREAKFAST.

Cold grouse, broiled kidneys, sardines.

DINNER.

Boiled haddock, egg sauce.

Lamb’s head and mince, rump steak pie, stewed cucumbers,

potatoes.

Greengage Charlotte.

Cheese, &c.

KITCHEN.

Sausage pudding, potatoes,
f 2

BILLS OF FAMILY FARE.

September 3.

BREAKFAST.

Scolloped fish, cold pie, eggs.

‘ DINNER.

Ox tail soup.

Partridges, bread sauce, fried French beans.
Conservative pudding, stewed cheese.

KITCHEN.

Fried plaice, head and mince made hot, potatoes.

Sunday, September 4.

BREAKFAST.

Pie, broiled ham, poached eggs, honey.
DINNER.

Brill, shrimp sauce, cucumber.

Aitchbone of beef (11 lbs.), carrots, sprouts, potatoes.
Bashaws of lobster, Prince Albert’s pudding.
Cheese, &c.

KITCHEN.

Stewed beef steak, potatoes, damson pudding.

September S.

BREAKFAST.

Cold beef, savoury omelet, rolls.

DINNER.

Scolloped fish,

Bubble and squeak, cold beef, salad.
Oyster patties, currant pudding.
Cheese, &c.

KITCHEN.

Pea soup, pork chops, potatoes.

BILLS OF FAMILY FARE.

September 6.

BREAKFAST.

Cold beef, broiled sole, apple marmalade.

DINNER.

Mullet in paper.

Stewed kidneys, veal and ham pie, Jerusalem artichokes, potatoes.

Jersey pudding.

Cheese, &c.

KITCHEN.

Pea soup, cold beef, potatoes, cold pudding.

September 7.

BREAKFAST.

Cold beef, veal pie, sardines, honey.
DINNER.

Braised fowl with fresh tomatoes, mashed potatoes.
Anchovy toast, apple Charlotte.

Cheese, &c.

KITCHEN.

. Tripe, potatoes.

September 8.

BREAKFAST.

Broiled mushrooms, broiled haddock, eggs.

DINNER.

Julien soup.

Roast loin of mutton (5 lbs.), scarlet beans, potatoes.
Potato pudding.

Cheese, &c.

KITCHEN.

Toad in a hole, potatoes.

Cll

BILLS OF FAMILY FARE.

September 9.

BREAKFAST.

Rolled tongue, poached eggs.

DINNER.

Fried soles.

Mutton, with mushrooms (2nd dressing), scarlet beans, potatoes.

Zandrina’s pudding.

Cheese, &c.

KITCHEN.

Boiled cow heel, potatoes, rice pudding.

September lO.

BREAKFAST.

Cold sole, tongue, honey.

DINNER.

Cold oysters, lemons, brown bread and butter.
Grenatins of veal, stewed endive, mashed potatoes.
Baked marrow pudding.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, baked apple dumplings. *

Sunday, September XI.

BREAKFAST.

Omelet, tongue, anchovies, marmalade.

DINNER.

Ox-tail soup.

Roast hare, boiled pork (3 lbs.), beans, potatoes.
Amsterdam pudding.

Cheese, &c.

KITCHEN.

Roast beef (8 lbs.), potatoes, Yorkshire pudding.

BILLS OF FAMILY FAKE.

September 12.

BREAKFAST.

Cold pork, tongue, eggs, honey, rolls.

DINNER.

Ox-tail soup.

Hashed hare, mutton chops, stewed celery, potatoes.
Lemon bread pudding.

KITCHEN.

Cold beef, potatoes.

September 13,

BREAKFAST.

Poj-k, broiled, potted tongue, eggs, marmalade.
DINNER.

Boiled cod (3 lbs.), oyster sauce.

Beef with mushrooms, Jerusalem artichokes, potatoes.
Stewed cheese, Clifton puffets.

KITCHEN.

Cold beef, salad, apple dumplings.

September 14.

BREAKFAST.

Scolloped cod, potted tongue, honey. •

DINNER.

Curried cod, rice.

Fricasseed tripe (white), roast pigeons, beans, potatoes.
Matrimony pudding.

Cheese, &c.

KITCHEN.

Mutton chops, potatoes.

CIV

BILLS OF FAMILY FA BE.

September 15.

BREAKFAST.

Cold pigeons, kippered salmon, potted tongue.

DINNER.

Vermicelli soup.

Roast leg of pork (4i lbs.), apple-sauce, scarlet beans, potatoes.

Swiss pudding.

Cheese, &c.

KITCHEN.

Sausage pudding, potatoes.

September 16.

BREAKFAST.

Mock brawn, hung beef, omelet. .
DINNER.

Scolloped oysters, minced pork, plain mutton cutlets,
mashed potatoes.

Cumberland pudding.

Cheese, &c.

KITCHEN.

Cold pork, potatoes, boiled ice.

September 17.

BREAKFAST.

Mutton cutlets made hot, mock brtiwn, eggs.
DINNER.

Stewed eels (l^ lb.).

Savoury rump steak, fried potatoes.
Lemon dumplings.

Cheese, &c.

KITCHEN.

Beef steak, potatoes.

BILLS OF FAMILY FARE.

Sunday, September 18.

BREAKFAST.

Broiled haddock, mock brawn, hot cake, poached eggs.

DINNER.

Julien soup.

Boiled leg of mutton (6 lbs.), mashed turnips, carrots, potatoes.
Grouse, baked marmalade pudding.

Cheese, &c.

KITCHEN.

Stewed shin of beef, cabbage, potatoes, damson pudding.

September 19.

BREAKFAST.

Cold grouse, broiled slices of mutton, mock brawn, rolls.

DINNER.

Economical soup.

Curried mutton, rice, fried oysters, Jerusalem artichokes.
Bread and cheese pudding, omelet with preserves.

KITCHEN.

Stew made hot, potatoes.

September 20.

BREAKFAST.

Croquets of mutton, mock brawn, anchovies, eggs.
DINNER.

Fillets of sole with muscle sauce.

Eump steak pudding, potatoes, beans.

Apple Charlotte, cheesikins.

KITCHEN.

Soup, cold mutton, potatoes.

OVi BILLS OF FAMILY FAEE.

September 21.

BREAKFAST.

Broiled ham, fried eggs, mock brawn .

DINNER.

Roast- fowl, boiled ham, beans a la Frangaise, mashed potatoes.
Bashaws of lobster, damson tart, cream.

Cheese, celery, &c.

KITCHEN.

Ox kidney pudding, potatoes.

September 22.

BREAKFAST.

Ham, cold fowl, sardines.

DINNER.

Gravy soup.

Stuffed loin of mutton (5 lbs.), cauliflower, potatoes.
Almond bread pudding.

Cheese, &c.

KITCHEN.

Sheep’s head, cabbage, potatoes.

September 23.

BREAKFAST.

Ham, mutton made hot, dried haddock.

DINNER.

Oyster soup.

Stuffed vegetable marrows, rabbit pie, mashed potatoes.
Mould of rice with preserves.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, treacle pudding.

BILLS OF FAMILY FARE.

CV11

September 24.

BREAKFAST.

Rabbit pie, ham, marmalade.

DINNER.

Fried whiting.

Stewed cow heel, scarlet beans, potatoes.
Roast partridges, apple tart.
Cheese, &c.

KITCHEN.

Beef steak, potatoes.

Sunday, September 25.

BREAKFAST.

Cold partridge, potted ham, pie.

DINNER.

Small turbot, lobster-sauce, cucumber.
Fricandeau of veal, spinach.

Boiled leg of pork (4£ lbs.), Brussels sprouts, potatoes.

A pudding for a prince.

Cheese, celery.

KITCHEN.

Roast shoulder of mutton (6 lbs.), potatoes, suet dumplings.

September 26.

BREAKFAST.

Cold pork, eggs, potted ham, rolls.

DINNER.

Scolloped fish.

Mayonnaise of fricandeau, mutton with truffles, mashed potatoes.

Victoria’s pudding.

Cheese, &c.

KITCHEN.

Cold mutton, mashed potatoes.

CV111

BILLS OF FAMILY FAEE.

September 27.

BREAKFAST.

Cold mutton, cold pork, omelet.

DINNER.

Carrot soup.

Marengo of fowl, mutton rissoles, brocoli.
Sponge cakes with apple snow.
Cheese, &c.

KITCHEN.

Hashed mutton, hard dumplings, potatoes.

September 28.

BREAKFAST.

Rissoles made hot, cold pork, anchovies.
DINNER.

Cold oysters, lemons, brown bread and butter.
Haricot of mutton, potatoes.

College pudding, cheese souffle.

KITCHEN.

Beef steak pudding, potatoes.

September 29.

BREAKFAST.

Rolled tongue, broiled whiting.
DINNER.

Boiled cod (3 lbs.), oyster-sauce.

Roast goose, apple-sauce, scarlet beans, potatoes.
Raisin pudding.

Cheese, celery.

KITCHEN.

Pork chops, potatoes, apple pudding.

BILLS OF FAMILY FARE.

C1X

September 30.

BREAKFAST.

Dried haddock, tongue, poached eggs.

DINNER.

Scolloped fish.

Giblet pie, hashed goose, mashed potatoes.
Annette’s pudding.

Cheese, &c.

KITCHEN.

Cold goose, potatoes.

October 1.

BREAKFAST.

Giblet pie, tongue, sardines.

DINNER.

Fried soles.

Fricasseed tripe (2 lbs.), plain mutton cutlets, brocoli, potatoes.

Ground rice souffle.

Cheese, &c.

KITCHEN.

Sausages, pudding, potatoes.

Sunday, October 2.

BREAKFAST.

Cold sole, cutlets made hot, tongue.

DINNER.

Palestine soup.

Roast beef (9 lbs.), horseradish, brocoli, potatoes.
Velvet cream.

Cheese, &c.

KITCHEN.

Calf’s heart, potatoes, apple tart.

BILLS OF FAMILY FARE.

October 3.

BREAKFAST.

Cold beef, tongue, marmalade, rolls.
DINNER.

Dory, caper sauce.

Cold beef, salad, pork sausages, mashed potatoes.
German pudding.

Cheese, &c.

KITCHEN.

Hashed heart, potatoes, cold tart.

October 4.

BREAKFAST.

Sausages made hot, cold beef, potted tongue.
DINNER.

Mock whitebait, lemon, brown bread and butter.
Beef with mushrooms, pigeon pie, sprouts, potatoes.
Apple Charlotte.

Cheese, &c.

KITCHEN.

Cold beef, potatoes.

October 5.

BREAKFAST.

Pigeon pie, potted tongue, eggs, marmalade.

DINNER.

Julien soup.

Curried fowl, rice, oyster patties, brocoli, potatoes.
Hasty puffs.

Cheese, &c.

KITCHEN.

Beef and potato pie.

BILLS OF FAMILY FARE.

CXI

October 6.

BREAKFAST.

Bloaters, potted tongue, eggs.

DINNER.

Fried cod’s roes.

Stuffed loin of mutton (5 lbs.), stewed endive, potatoes.
Regent pudding.

Cheese, &c.

KITCHEN.

Pork chops, potatoes.

October 7.

BREAKFAST.

Potted shrimps, savoury omelet, cold mutton.

DINNER.

Rice soup.

Breast of veal (6 lbs.) stewed with oysters, Bath chap, cauliflower,

potatoes.

Guernsey pudding.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes.

October 8.

BREAKFAST.

Mutton cutlets in haste, Bath chap, potted shrimps, honey.

DINNER.

Fried whiting.

Minced veal, rump steak, mashed potatoes, sorrel.
Semolina pudding.

Cheese, &c.

KITCHEN.

Cold veal, Bath chap, potatoes.

CX11

BILLS OF FAMILY FARE.

Sunday, October 9.

BREAKFAST.

Minced meat pate, bloaters, poached eggs.

DINNER.

Carrot soup.

Leg of pork (4 lbs.) with Italian sauce, Brussels sprouts,
mashed potatoes.

Partridges, omelet souffle, cheesikins.
KITCHEN.

Beef steak pie, potatoes, damson pudding.

October lO.

BREAKFAST.

Partridge, minced meat pate, rolls, marmalade.
DINNER.

Boiled cod, oyster sauce.

Minced pork, mashed potatoes, plain mutton cutlets.
Annette’s pudding.

KITCHEN.

Cold beef-steak pie, potatoes, baked rice pudding.

October IX.

BREAKFAST.

Kippered salmon, mutton chops, eggs, hung beef.

DINNER.

Scolloped fish.

Boiled aitchbone of beef (11 lbs.), carrots, greens, potatoes.
Belgian pudding. .

Stewed cheese.

KITCHEN.

Mutton chops, potatoes.

BILLS OF FAMILY FARE.

CX111

October 12.

BREAKFAST.

Cold beef, buttered eggs, honey.

DINNER.

Macaroni soup.

Bubble and squeak, stewed cow heel, potatoes.
Raisin pudding.

Cheese, &c.

KITCHEN.

Cold beef, potatoes, rice pudding.

October 13.

BREAKFAST.

Broiled sole, cold beef, hot cake.

DINNER.

Vegetable soup.

Irish stew.

Scolloped oysters, apple fritters.
Cheese, &c.

KITCHEN.

Pea soup, cold beef, potatoes.

October 14.

BREAKFAST.

Broiled ham, fried eggs, potted shrimps.

DINNER.

Stewed eels (1-^- lb.).

Roast shoulder of mutton (5 lbs.), onion-sauce, brocoli, potatoes.

Bath pudding.

Cheese, &c.

KITCHEN.

Cold beef, potatoes, treacle pudding,
g

exiv

BILLS OF FAMILY FARE.

October 15.

BREAKFAST.

Cold mutton, dried haddock, potted shrimps, honey.

DINNER.

Fresh herrings.

Mutton with mushrooms, mashed potatoes.
Scolloped muscles, mould of rice.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, baked suet pudding.

Sunday, October 16.

BREAKFAST.

Sausages, savoury omelet, anchovies, preserves.

DINNER.

Julien soup.

Boiled fowl, tongue, artichokes, potatoes.
Bashaws of lobster, Lady Betty’s pudding.
Cheese, celery, &c.

KITCHEN.

Yeal cutlets, potatoes, jam pudding.

October 17.

BREAKFAST.

Tongue, fowl, poached eggs, rolls.

DINNER.

Economical white soup.

Savoury rump steak, fried potatoes, black pudding.
Cumberland pudding.

Cheese, celery, &c.

KITCHEN.

Sausage meat pie, potatoes.

BILLS OF FAMILY FARE.

CXY

October 18.

BREAKFAST.

Bloaters, tongue, sardines, marmalade.
DINNER.

Fillets of sole with sweet herbs.
Gravy curry (veal), rice, lobster cutlets.
Lemon bread pudding.

Cheese, &c.

KITCHEN.

Sea pie, potatoes.

October 19.

BREAKFAST.

Lobster cutlets made hot, potted tongue, kidneys.

DINNER.

Ox -tail soup.

Mutton cutlets with vegetable-sauce, mashed potatoes.
Grouse, Clarence pudding.

Cheese, &c.

KITCHEN.

Boiled pork (4 lbs.), greens, potatoes.

October 20.

BREAKFAST.

Cold pork, grouse, eggs.

DINNER.

Ox-tail soup.

Fricasseed rabbit, curried oysters, rice, brocoli.
College pudding.

Cheese, &c.

KITCHEN.

Cold pork, potatoes, apple dumplings,
g 2

CXV1

BILLS OF FAMILY FARE.

October 21.

BREAKFAST.

Broiled pork, potted tongue, buttered eggs, preserves.

DINNER.

Fried smelts.

Ox palates, veal olives, sorrel, potatoes.

Swiss pudding.

Cheese, celery, &c.

KITCHEN.

Stewed ox kidney, potatoes.

October 22.

BREAKFAST.

Mock brawn, veal olives made hot, anchovies, marmalade.

DINNER.

Sheep’s head soup.

Fricasseed tripe, mutton chops, potatoes.

Baked macaroni pudding.

Cheese, &c.

KITCHEN.

Beef steak pudding, potatoes.

Sunday, October 23.

BREAKFAST.

Broiled haddock, mock brawn, soda scones, honey.

DINNER.

Buttered soles.

Best end of neck of veal, roasted (4 lbs.), ham,
Jerusalem artichokes, mashed potatoes.
Partridges, matrimony pudding.

Cheese, &c.

KITCHEN.

Roast ox heart, potatoes, gooseberry jam pudding.

BILLS OF FAMILY FARE. CXVli

October 24.

BREAKFAST.

Cold sole, ham, partridge, rolls

DINNER.

Oyster soup.

Veal and ham cutlets with Tartar sauce, hashed ox heart, brocoli.
Victoria pudding, cheese biscuits.

KITCHEN.

Hashed heart, potatoes, cold pudding.

October 25.

BREAKFAST.

Ham, mock brawn, bloaters.

DINNER.

Onion soup.

Roast leg of mutton (7 lbs.), laver, potatoes, stewed celery.
Open apple tart.

Cheese, &c.

KITCHEN.

Toad in a hole, potatoes.

October 26.

BREAKFAST.

Cold mutton, ham, sardines, poached eggs.
DINNER.

Cold oysters, lemon, brown bread and butter.

Fillet of mutton, stuffed Spanish onions, mashed potatoes.
Baked cocoa nut pudding.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes.

CXV111

BILLS OF FAMILY FARE.

October 27.

BREAKFAST.

Scolloped muscles, broiled mutton, potted ham, marmalade.

* DINNER.

Fried eels, Tartar sauce.

Roast pheasant, bread sauce, fried artichokes.

Boiled marrow pudding
Cheese, &c.

KITCHEN.

Hashed mutton, with dumplings, potatoes.

October 28.

BREAKFAST.

Potted ham, kippered salmon, plain omelet, rolls.

DINNER.

Vermicelli soup.

Calf’s feet with Spanish sauce, pigeon pie, mashed potatoes.
Apple Charlotte.

Cheese, &c.

KITCHEN.

Beef steak, potatoes.

October 29.

BREAKFAST.

Pigeon pie, broiled haddock, hot cake, honey.

DINNER.

Fried soles.

Stewed kidneys, greens, potatoes.
Grouse, currant pudding.

Cheese, celery, &c.

KITCHEN.

Sausage pudding, potatoes.

BILLS OF FAMILY FARE.

CX1X

Sunday, October 30.

BREAKFAST.

Cold sole, grouse, poached eggs.

DINNER.

Small turbot, lobster sauce.

Baked calfs head (half), pickled pork, brocoli, potatoes.
Partridges, United States pudding.

Cheese, &c.

KITCHEN.

Roast beef (7 lbs.), greens, Yorkshire pudding.

October 31.

BREAKFAST.

Cold pork, scolloped fish, partridge, rolls.

DINNER.

Curried fish, rice.

Hashed calfs head, rissoles of beef, spinach, potatoes.
Almond and bread pudding.

Cheese, celery.

KITCHEN.

Cold beef, potatoes.

November 1.

BREAKFAST.

Rissoles made hot, cold pork, bloaters, muffins.

DINNER.

Economical soup.

Stuffed cabbage, mutton cutlets, potatoes.
Lemon dumplings.

Cheese, &c.

KITCHEN.

Hashed beef, dumplings, potatoes.

cxx

BILLS OF FAMILY FAKE.

November 2.

BREAKFAST.

Broiled Avhiting, mutton cutlets, hung beef, eggs.
DINNER.

Fried cod (2 lbs.), fried oysters.

Boiled brisket of beef (7 lbs.), greens, carrots, potatoes.
Stewed cheese, potato pudding.

KITCHEN.

Stewed cow heel, potatoes.

November 3.

BREAKFAST.

Scolloped fish, cold beef, marmalade.

DINNER.

Vegetable soup.

Curried fowl, rice, cold beef, salad, fried potatoes.
Regent pudding.

Cheese, &c.

KITCHEN.

Toad in a hole, potatoes.

November a.

BREAKFAST.

Broiled sole, cold beef, poached eggs.
DINNER.

Ox cheek a la mode.

Pork cutlets with tomato sauce, spinach, potatoes.
Derbyshire pudding.

Cheese, &c.

KITCHEN.

Cold beef, baked potatoes.

BILLS OF FAMILY FARE.

CXX1

November 5.

BREAKFAST.

Sausages on toast, cold beef, sardines.
DINNER.

Dory, caper-sauce.

Stewed giblets, nraslied potatoes, veal and ham pie.
Cup puddings, cheesikins.

KITCHEN.

Ox cheek a la mode, bubble and squeak.

Sunday, November 6.

BREAKFAST.

Veal pie, scolloped fish, marmalade.

DINNER.

Vermicelli soup.

Roast loin of mutton (5 lbs.), lobster cutlets, spinach, potatoes.
Ground rice souffle, stewed apples.

Cheese, celery, &c.

KITCHEN.

Mutton pudding, potatoes, apple tart.

November 7.

BREAKFAST.

Cold mutton, veal pie, sardines, rolls.

DINNER.

Fresh herrings.

Rump steak, oyster sauce, croquets of mutton, brocoli, potatoes.

Blancmange.

Cheese, &c.

KITCHEN.

Cold mutton, roasted potatoes, cold tart.

CXX11

BILLS OF FAMILY FARE.

Wovember 8.

BREAKFAST.

Broiled ham, fried eggs, croquets made hot.

DINNER.

Carrot soup.

Maintenon cutlets, stuffed onions, mashed potatoes.
Preserved damson tart.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, apple pudding.

Wovember 9.

BREAKFAST.

Minced meat cakes, bloaters, eggs, marmalade.
DINNER.

Baked cod’s head and shoulders, with supreme sauce.
Boiled fowl, white sauce, pickled pork (3 lbs.), artichokes,

potatoes.

Chestnut pudding.

Cheese, &c.

KITCHEN.

Sheep’s hearts, cabbage, potatoes.

November lO.

BREAKFAST.

Cold pork, fowl, poached eggs.

DINNER.

Scolloped fish.

Rump steak pudding, potatoes.
Partridges, apple mould.
Cheese, &c.

KITCHEN.

Sausage pudding, potatoes.

BILLS OF FAMILY FAKE.

CXXlll

November 11.

BREAKFAST.

Cold pork, partridge, omelet.

DINNER.

Palestine soup.

Fried tripe and onions, mutton chops, potatoes.
Belgian pudding.

Cheese, &c.

KITCHEN.

Mutton chops, potatoes.

November 12.

BREAKFAST.

Minced meat pat4, broiled whiting, muffins.

DINNER.

Baked haddock.

Fricasseed rabbit, spinach, mashed potatoes.
Jam Charlotte.

Cheese, &c.

KITCHEN.

Pig’s try, potatoes.

Sunday, November 13.

BREAKFAST.

Scolloped fish, minced meat pate, hung beef, marmalade.

DINNER.

Small turbot, lobster sauce, beetroot salad.

Boast sucking-pig, apple-sauce, curried kidneys, rice,
Brussels sprouts, potatoes.

Almond and rice mould, cheese souffle.

KITCHEN.

Stewed beef, greens, potatoes, baked apple dumplings.

CXX1Y

BILLS OF FAMILY FARE.

■November 14.

BREAKFAST.

Poached eggs, minced meat pate, curry, rolls.

DINNER.

Scolloped fish.

Mutton cutlets, with Indian sauce, cold pig, salad, fried potatoes.

Madeira pudding.

Cheese, &c.

KITCHEN.

Cold pig, potatoes.

November 15.

BREAKFAST.

Sheep’s tongues, broiled haddock, muffins, preserves.

DINNER.

Onion soup.

Roast beef (9 lbs.), horseradish sauce, brocoli, potatoes.
Yorkshire pudding
Apple Charlotte.

Cheese, &c.

KITCHEN.

Broiled pig, potatoes, boiled rice pudding.

November 16.

BREAKFAST.

Cold beef, scolloped muscles, savoury omelet.
DINNER.

Cold oysters, lemon, brown bread and butter.
Beef, with savoury rice, sorrel, fried potatoes.
Snipes, Jersey pudding.

Cheese, &c.

KITCHEN.

Cold beef, potatoes.

BILLS OF FAMILY FARE.

CXXV

November 17.

BREAKFAST.

Cold beef, rolled tongue, sardines.

DINNER.

Fried whiting.

Beef and potato pie, stewed sheep’s brains, Brussels sprouts.
Savoury macaroni, German puffs.

KITCHEN.

Hashed beef, with dumplings, potatoes.

November 18.

BREAKFAST.

Rolled tongue, mutton cutlets, muffins, eggs.
DINNER.

Fillets of sole, with Tartar sauce.

Jugged hare, currant jelly, spinach, mashed potatoes.
Ginger and bread pudding, cheesikins.

KITCHEN.

Boiled sole, Irish stew.

November 19.

BREAKFAST.

Fillet of sole made hot, tongue, soda scones, marmalade.

DINNER.

Hare soup.

Fried cow heel, onion fritters, plain mutton cutlets, potatoes,

brocoli.

Prince Albert’s pudding.

Cheese, &c.

KITCHEN.

Liver and bacon, potatoes

CXXV1

BILLS OF FAMILY FARE.

Sunday, November 20.

BREAKFAST.

Cutlets made hot, potted tongue, hot cake, anchovies.

DINNER.

Tapioca soup.

Roast capon, sausages, Jerusalem artichokes, potatoes, spinach.
Mince pies, cheese fondu.

KITCHEN.

Shoulder of mutton (6 lbs.), greens, potatoes.

Mince pies.

November 21.

BREAKFAST.

Sausages made hot, potted tongue, cold mutton, rolls.

DINNER.

Stewed eels (1A lb.),

Legs of capon, broiled, minced mutton with macaroni,
mashed potatoes, Brussels sprouts.

Almond and potato pudding.

Cheese, &c.

KITCHEN.

Cold mutton, potatoes, pickles.

November 22.

BREAKFAST.

Potted tongue, dried haddock, buttered eggs.
DINNER.

Gravy soup.

Roast loin of pork (4 lbs.), apple-sauce, rissoles of fowl, sorrel,

mashed potatoes.

Italian roll.

Cheese, &c.

KITCHEN.

Mutton and potato pie, pancakes.

BILLS OF FAMILY FARE.

November 23.

BREAKFAST.

Rissoles made hot, potted tongue, bloaters, cake.
DINNER.

Small brill, shrimp sauce, beetroot salad.
Minced pork cutlets, pigeon pie, mashed potatoes.
Annette’s pudding.

Cheese, &c.

KITCHEN.

Cold pork, potatoes, rice pudding.

November 2ft.

BREAKFAST.
Pigeon pie, scolloped fish.

DINNER.

Mock whitebait, lemon, brown bread and butter.
Stewed rump steak, potatoes, curried oysters, rice.
Brandy bread pudding, cheese biscuits.

KITCHEN.

Stewed ox kidney, potatoes.

November 25.

BREAKFAST.

Pigeon pie, broiled whiting, potted shrimps.
DINNER.

Fried eels (1^ lb.).

Haricot of mutton, potatoes.

Larks, Victoria’s pudding.

Cheese, &c.

cxxvii

KITCHEN.

Boiled tripe, onions, potatoes.

exxvm

BILLS OF FAMILY FARE.

November 26.

BREAKFAST.

Potted shrimps, minced meat cakes, poached eggs.

DINNER
Rice soup.

Stewed kidneys, veal cutlets, sorrel, potatoes.
Apple fritters.

Cheese, &c.

KITCHEN.

Stewed sheep’s head, potatoes.

Sunday, November 27.

BREAKFAST.

Veal cutlets, broiled ham, fried eggs.

DINNER.

Boiled cod (3 lbs.), oyster sauce.

Stilton of beef (8 lbs.), potatoes, fried artichokes.

Clarence pudding
Cheese, &c.

KITCHEN.

Stewed knuckle of veal (5 lbs.) with rice, potatoes, jam pudding.

November 28.

BREAKFAST.

Scolloped fish, cold beef, rolls, marmalade.

DINNER.

Curried cod, rice.

Cold beef, salad.

Bashaws of lobster, currant pudding.
Cheese, &c.

KITCHEN.

Veal made hot, potatoes, cold pudding.

BILLS OF FAMILY FARE.

CXX1X

November 29.

BREAKFAST.

Kidneys, cold beef, bloaters.

DINNER.

Julien soup.

Roast pheasant, bread sauce, artichokes, mashed potatoes.
Scolloped oysters, college pudding.

Cheese, &c.

KITCHEN.

Cold beef, potatoes.

WTovember 30.

BREAKFAST.

Rissoles of beef, cold pheasant, sardines, hot cakes.
DINNER.

Fillets of sole, with muscle sauce.

Chump end of loin of veal (6 lbs.), ham, Brussels sprouts,
mashed potatoes.

Baked marmalade pudding.

Cheese, &c.

KITCHEN.

Hashed beef, mashed potatoes, apple dumplings.

December 1.

BREAKFAST.

Cold ham, savoury omelet, dried sprats.

DINNER.

Italian paste soup.

Veal and ham cutlets, with Tartar sauce, fried artichokes.
Partridges, bread sauce.

Boiled marrow pudding, cheesikins.

KITCHEN.

Sea pie, potatoes.

cxxx

BILLS OF FAMILY FARE.

December 2.

BREAKFAST.

Rissoles of veal, ham, partridge.

DINNER.

Fried skate.

Stewed ox palates, Neapolitan agnellotti, spinach, potatoes.
Lady Betty’s pudding.

Cheese, celery.

KITCHEN.

Cold veal, potatoes, treacle pudding.

December 3.

BREAKFAST.

Ham, agnellotti, bloaters, muffins.

DINNER.

Dory, caper sauce.

Stewed cow heel, rump steak pie, mashed potatoes, brocoli.
Orange fritters, cheese souffle.

KITCHEN.

Sausage pudding, potatoes.

Sunday, December 4.

BREAKFAST.

Scolloped fish, rump steak pie, potted shrimps.

DINNER.

Ox-tail soup.

Roast leg of mutton (7 lbs.), potatoes, Brussels sprouts.
Stewed cheese, collegiate pudding.

KITCHEN.

Boiled pork (3 lbs.), greens, potatoes, apple tart.

BILLS OF FAMILY FARE.

CXXXl

December 5.

BREAKFAST.

Cold pork, slices of mutton broiled, potted shrimps, rolls.

DINNER.

Ox-tail soup.

Cold oysters, lemon, brown bread and butter.

Minced mutton cutlets with tomato sauce, mashed potatoes,

curried rabbit, rice.

Raisin pudding.

Cheese, &c.

KITCHEN.

Peas soup, cold mutton, potatoes.

December 6.

BREAKFAST.

Broiled pork, curry, cold mutton, muffins.

DINNER.

Macaroni soup.

Aitchbone of beef (11 lbs.), carrots, greens, potatoes.
Apple Charlotte, Welsh rabbit.

KITCHEN.

Peas soup, hashed mutton, potatoes.

December 7.

BREAKFAST.

Cold beef, sardines, omelet, muffins.

DINNER.

Fried soles.

Cold beef, salad, oyster patties.
Matrimony pudding.

KITCHEN.

Peas soup, cold beef, potatoes,
h 2

CXXX11

BILLS OF FAMILY FARE.

December 3.

BREAKFAST.

Cold sole, cold beef, hot cake, eggs.

DINNER.

Fried smelts.

Bubble and squeak, stewed brains, mashed potatoes.
Belgian pudding.

Cheese and celery.

KITCHEN.

Cold beef, roasted potatoes, baked rice pudding.

December 9.

BREAKFAST.

Bloaters, German sausage, eggs, marmalade.

DINNER.

Peas soup.

Boiled leg of mutton (5 lbs.), caper sauce, mashed turnips,

carrots, potatoes.

Larks, Regent pudding.

Cheese, &c.

KITCHEN.

Fried sheep’s hearts, mashed potatoes.

December 10.

BREAKFAST.

German sausage, cold mutton, broiled haddock.

DINNER.

Sprats.

Knuckle of veal stewed with rice, boiled bacon, greens, potatoes.

German pudding.

Cheese, &c.

KITCHEN.

Barley broth, cold mutton, potatoes.

BILLS OF FAMILY FARE.

CXXX111

Sunday, December 11.

BREAKFAST.

Cold bacon, potted shrimps, omelet, hot cake.

DINNER.

Carrot soup.

Roast leg of pork (4^ lbs.), apple-sauce, spinach, potatoes.
Partridges, Brazilian pudding.

Cheese, celery.

KITCHEN.

Stewed veal, potatoes, jam pudding.

December 12.

BREAKFAST.

Partridge, bacon, shrimps, rolls, marmalade.

DINNER.

Tapioca soup.

Pork pilot, oyster patties, savoury rice, mashed potatoes
Swiss pudding.

Cheese, &c.

KITCHEN.

Hashed mutton, dumplings, potatoes.

December 13.

BREAKFAST.

Broiled ham, poached eggs, anchovies.

DINNER.

Baked haddock.

Boiled fowl, Bath chap, stewed celery, potatoes.
Guernsey pudding.

Cheese, &c.

KITCHEN.

Cold pork, potatoes, boiled rice

cxxxiv

BILLS OF FAMILY FAKE.

December 14.

BREAKFAST.

Cold fowl, chap, scolloped fish.

DINNER.

Economical white soup.

Rump steak, fried potatoes, fowl and ham patties.
Jerusalem artichokes.

Jam sandwiches, cheesikins.

KITCHEN.

Beefsteak -pie, potatoes.

December 15.

BREAKFAST.

Sausages on toast, bloaters, patties, marmalade.

DINNER.

Buttered soles.

Stuffed breast of veal (6 lbs.), stewed, pickled pork (3 lbs.),
Brussels sprouts, potatoes.

Prince Albert’s pudding.

Cheese, celery, &c.

KITCHEN.

Stewed ox kidney, potatoes.

December 16.

BREAKFAST.

Cold veal, pork, sole, muffins.

DINNER.

Palestine soup.

Roast loin of mutton (5 lbs.), minced veal, potatoes, greens.
Baked cocoa-nut pudding.

Cheese, &c.

KITCHEN.

Cold pork, potatoes, apple dumplings.

BILLS OF FAMILY FARE.

CXXXV

December 17.

BKEAKFAST.

Minced veal, broiled pork, eggs.

DINNER.

Fresh herrings.

Mutton stewed with pickles, lobster patties, mashed potatoes.
Almond and bread pudding.

Cheese, &c.

KITCHEN.

* Irish stew.

Sunday, December IS.

BREAKFAST.

Broiled ham, patties, buttered eggs, soda scones.
DINNER.

Fried cod and oysters.

Boiled brisket of beef (8 lbs.), carrots, Savoy cabbage,

potatoes.

Pheasant, United States pudding.

Cheese, &c.

KITCHEN.

Haricot mutton, potatoes, currant dumplings.

December 19.

BREAKFAST.

Scolloped fish, cold beef, pheasant, rolls.

DINNER.

Fried smelts.

Fricasseed rabbit, cold beef, salad, mashed potatoes.
Tapioca pudding.

Cheese, &c.

KITCHEN.

Peas soup, cold bee f, potatoes.

CXXXV1

BILLS OF FAMILY FARE.

December 20.

BREAKFAST.

Cold beef, rabbit, poached eggs.
DINNER.

Dory, caper sauce.

Veal and ham pie, .snipes, spinach.
Puddings in haste.

Cheese, celery.

KITCHEN.

Bubble and squeak, apple pudding.

December 21.

BREAKFAST.

Veal pie, scolloped fish, eggs, muffins.

DINNER.

Macaroni soup.

Fried tripe and onions, braised mutton cutlets, potatoes.
Bath pudding.

Cheese, &c.

KITCHEN.

Sausage pudding, potatoes.

December 22.

BREAKFAST. *

Mutton cutlets, broiled whiting.

DINNER.

Grilled oysters.

Rump steak pudding, teal, mashed potatoes.
Orange fritters, cheesikins.

KITCHEN.

Pork chops, potatoes, cabbage.

BILLS OF FAMILY FARE.

CXXXV11

December 23.

BREAKFAST.

Kippered salmon, minced meat pate, poached eggs, hot cake.

DINNER.

Fillets of sole with muscle sauce.

Giblet pie, pork cutlets with Spanish sauce, potatoes.
Omelet souffld.

Cheese, celery.

KITCHEN.

Cow heel, potatoes, suet dumplings.

December 24.

BREAKFAST.

Giblet pie, broiled haddock, eggs, muffins.
DINNER.

Crimped cod (2 lbs.), oyster sauce.

Braised veal cutlets, lobster patties, mashed potatoes.
Lemon dumplings.

Cheese, celery.

KITCHEN.

Pickled pork (2 lbs.), peas pudding, cabbage, potatoes.

Sunday, December 25.

BREAKFAST.

Minced meat pate, broiled pork, fried eggs, hot cake.

DINNER.

Hare soup.

Roast beef, horseradish, boiled fowls, tongue, stewed celery.
Brussels sprouts, potatoes.

Plum pudding, mince pies.

Stilton cheese, pulled bread.

KITCHEN.

Roast goose, apple-sauce, greens, potatoes, plum pudding.

cxxxvni

BILLS OF FAMILY FARE.

December 26.

BREAKFAST.

Cold fowl, tongue, anchovies, rolls.

DINNER.

Fried whiting.

Cold beef, minced fowl, pickles, potatoes.
Fried plum pudding, cheese souffle.

KITCHEN.

Cold goose, mashed potatoes, fried plum pudding.

December 27.

BREAKFAST.

Cold beef, tongue, bloaters.

DINNER.

Palestine soup.

Beef with acid sauce, croquets of fowl, artichokes.
Mince pies, fried plum pudding.

Cheese, celery.

KITCHEN.

Cold beef, potatoes.

December 28.

BREAKFAST.

Potted beef, broiled ham, eggs, marmalade, rolls.

DINNER.

Fried smelts.

Chump end of lom of veal (7 lbs.), ham, greens, potatoes.
Semolina pudding.

Cheese, &c.

KITCHEN.

Hashed beef, with dumplings, potatoes.

BILLS OF FAMILY FARE.

CXXX1X

December 29.

BREAKFAST.

Ham, potted beef, sardines, muffins.

DINNER.

Giblet soup.

Minced veal with macaroni, sausages with apple-sauce, potatoes.
Hasty puffs, Welsh rabbit.

KITCHEN.

Irish stew.

December 30.

BREAKFAST.

Broiled haddock, ham, poached eggs, soda scones.
DINNER.

Cold oysters, lemon, brown bread and butter.
Roast pheasant, veal and ham patties, mashed potatoes.
Chestnut pudding, cheese fondu.

KITCHEN.

Liver and bacon, potatoes, rice pudding.

December 31.

BREAKFAST.

Potted ham, cold pheasant, patties, anchovies.

DINNER.

Giblet soup.

Pork cutlets with tomato sauce, potatoes.
Larks, potato puffs.

Cheese, celery.

KITCHEN.

Beef steak, potatoes, apple dumplings.

TWELVE BILLS OF FARE

FOR DINNERS OF ENTERTAINMENT.

All the dishes mentioned in the subjoined bills of fare may be
made by the receipts contained in this book, and which will be
found under the respective heads referred to by the index.

The following outline of the quantities necessary for the
dinner for twelve or fourteen persons in February ( see bill of
fare) will serve as a guide in ordering all dinners of entertain-
ment. Details for each dish will be found in the receipts. The
annexed prices are those of the best tradesmen of the West-end
of London, of the year 1863. If the dinners be served a la
Russe, a loin may be substituted for a saddle (cut lengthways)
and a leg for a haunch (cut haunch fashion).

£ s. d.

Three pints of mulligatawney soup . . . .056

Three pints of gravy soup . . . . .036

Six pounds of salmon . . . . . .0166

Two pounds of eels . . . . . . .026

One dozen smelts . . . . . . .030

Four pounds of veal 3s. 6c?., larding Is. 6 d. . .050

Eight small cutlets 3s., croquets 3s. . . . .060

Lobster 3s., tongue 5s., capon 8s. . . 0 16 0

Mutton 10s., vegetables 7s., sauces 2s. 6c?. . . 0 19 6

Woodcocks 9s., kale 3s., pudding 3s. . . . 0 15 0

Jelly, cream, and Charlotte russe . . . . 0 12 0

Fondu, celery, &c . .036

£b 8 0

Note.— Bread, butter and cheese are not included in the calculation.

BILL OF FARE FOR EIGHT PERSONS.

cxli

FOR 8 PERSONS.

January and February.

Ox tail soup, fried whiting,

Fillets of sole with muscle sauce.

Roast turkey,

Sausages with mashed potatoes,

Boiled aitchbone of beef,

Carrots, Brussels sprouts.

Victoria pudding, mince pies,

Rhenish cream,

Punch jelly,

Stewed cheese.

Stilton cheese, celery, pulled bread.

Cost, about £119 0.

Note. — It will be seen by reference to the preceding list of prices, that
the calculation of the cost of each dinner is simply for the raw materials,
without reference to incidental expenses, extra attendance, &c., &c., and it
will be no guide to those who order their dinner of a confectioner.

cxlii BILL OF FARE FOR TWELVE OR FOURTEEN PERSONS,

FOR 12 OR 14 PERSONS.

February and March.

Mulligatawney soup, clear gravy soup,
Braised salmon.

Stewed eels, fried smelts.

Fricandeau of veal with spinach,
Pork cutlets with tomato sauce,
Croquets of fowl with Tartar sauce,
Curried lobster, rice,

Boiled capon, tongue,

Saddle of mutton,

Laver, brocoli, potatoes.

Woodcocks, seakale,
Conservative pudding,
Raspberry cream, calf’s foot jelly,
Charlotte russe,

Cheese fondu.

Stilton cheese, celery, pulled bread.

Cost, about £5 8 0.

See remarks and details preceding this series of bills of fare.

BILL OF FARE FOR TEN PERSONS.

cxliii

FOR 10 PERSONS.

March and April.

Mock turtle soup.

Baked cod with supreme sauce.

Granatins of veal,
Savoury dish of rump steak,
Oyster patties,

Stuffed loin of mutton.
New potatoes, spinach.

Teal, seakale,

Milanese cream, lemon jelly,
Junior United pudding.

Neufchatel and other cheese.

Cost, about £2 5 0.

cxliv

BILL OF FARE FOR EIGHT PERSONS.

FOR 8 PERSONS.

April and May.

Macaroni soup,

Fried skate, stewed eels.

Curried fowl, rice,
Saddle of lamb, mint sauce,
Spinach, potatoes.

Gosling, seakale,
Curaijao jelly, blancmange,
Pine apple pudding.

Buckingham cheese.
Salad.

Cost, about £ 2 1 0.

BILL OF FARE FOR TEN PERSONS.

cxlv

FOR 10 PERSONS.

May and June.

Asparagus soup,

Boiled salmon, shrimp sauce, cucumber

Veal olives, fillet of beef,

Roast capon, Bath chap,

Boiled leg of lamb, caper sauce,
Mashed turnips, cauliflower,

New potatoes.

Plover’s eggs,

Ducklings, peas,

Parisian pudding,
Gooseberry Charlotte,

Venetian cream.

Bedford cheese, salad, &c.

Cost, about £2 10 6.

Cxlvi BILL OF FARE FOR TWELVE OR FOURTEEN PERSONS.

FOR 12 OR 14 PERSONS.

June and July.

Prawn soup, spring soup,

Turbot, lobster sauce, salmon cutlets with Indian sauce,
Whiting pudding.

Sweetbreads with truffles, lamb cutlets with cucumbers,
Stewed pigeons with mushrooms,

Braised fowl with fresh tomatoes,

Ribs of lamb,

Peas, spinach, potatoes.

Ducklings, asparagus,

Cabinet pudding,

Strawberry jelly, Vanilla cream,

Iced (Nesselrode) pudding,

Bashaws of lobster.

Cheese, cucumber, salad.

Cost, about £4 17 6.

cxlvii

BILL OF FAKE FOR TEN PERSONS.

FOR 10 PERSONS.

July and August.

Green pea soup,

Fried salmon, Tartar sauce.

Braised veal cutlets, tomato sauce,
Curried kidneys,

Boiled chickens,

Tongue,

Shoulder of lamb,

Salad, French beans, potatoes.

Leveret, Clarence pudding,
Fruit transparency,
Custards,

Cheesikins.

Neufchatel cheese, salad.

i 2

Cost, about £2 10 6.

cxlviii

BILL OF FARE FOR EIGHT TERSONS,

FOR 8 PERSONS.

August and September.

Giblet soup,

Water souchet,

Fillets of sole, with sweet herbs.

Lobster patties, sweetbreads with mushrooms,
Saddle of mutton,

French beans, potatoes.

Zandrina’s pudding,

Tipsy cake,

Cheese souffle.

Cheese, salad, biscuits.

Cost, about £1 15 6.

Note.— 011a Podrida, with sweets, may be served as a complete dinner
for eight persons in the months of July and August.

BILL OF FAKE FOR TWELVE OR FOURTEEN PERSONS. Cxlix

FOR 12 OR 14 PERSONS.

September ana October.

Carrot soup, vermicelli soup,

Cod, oyster sauce,

Red mullets, fillets of soles with white sauce.

Maintenon cutlets,

Marengo of fowl, lobster patties,

Stuffed vegetable marrows,

Haunch of mutton,

Cauliflowers, Brussels sprouts, potatoes.

Partridges, diplomatic pudding,

Lemon cream, Maraschino jelly, cheese souffle.

Cheese, salad, pulled bread, &c.

Cost, about £3 10 0.

BILL OF FA BE FOB TEN PEBSONS.

FOR 10 PERSONS

October and November.

Hare soup, brill, lobster-sauce,
Beetroot salad.

Vol au vent of oysters,
Braised mutton cutlets,
Ham, kidney end of loin of veal,
Scarlet beans, potatoes.

Grouse, marrow pudding,
Apple Charlotte,

Cheese biscuits.

Cheese, pulled bread, &c.

Cost, about £2 5 0.

BILL OF FARE FOR EIGHT PERSONS.

Cli

FOR 8 PERSONS.

November and December.

Palestine soup.

Baked Dublin Bay haddock.

Stuffed onions,

Oyster patties,

Roast ribs of beef, horseradish sauce,
Brussels sprouts, potatoes.

Pheasant, German pudding,

Iced chestnut pudding,
Stewed apples.

Stilton cheese, celery, &c.

Cost, about £111 6.

clii BILL OF FARE FOR TWELVE OR FOURTEEN PERSONS.

FOR 12 OR 14 PERSONS.

December and January.

Oyster soup, Julien soup,
Turbot with Naples sauce,

Eels with Tartar sauce.

Mock whitebait.

Forcemeat roll, lobster cutlets,
Mutton cutlets with tomato sauce,
Yol au vent of sweetbreads,
Boned turkey stuffed with a tongue,
Roast sirloin of beef,
Potatoes, brocoli, sea-kale.

Golden plovers, teal,

Plum pudding, mince pies,
Punch jelly, Italian cream,
Savoury macaroni.

Cheese, celery, pulled bread, &c.

Cost, about £ 4 14 6.

ENTERTAINMENT FOR EIGHTEEN OR TWENTY PERSONS, cliii

A FRIENDLY EVENING ENTERTAINMENT FOR
18 OR 20 PERSONS.

Tea, coffee, cakes, coffee biscuits.

Potted veal and tongue sandwiches, ham sandwiches,
Patties, tartlets, four kinds of fruit according to the season,
biscuits, macaroons, tipsy cake with fruit or jam,
cream cheese, rolls.

Mayonnaise of lobster.

Two bottles of punch ( see receipts), one bottle of port, two

bottles of sherry.

Cost, exclusive of punch and wine, £1 12 0.

Note. — This entertainment is provided for a friendly meeting or conver-
sazione, not a dance.

cliv ENTERTAINMENT FOR SIXTY OR SEVENTY PERSONS.

EVENING ENTERTAINMENT FOR 60 OR 70 PERSONS.

Tea, coffee, rusks, coffee biscuits, cakes, &c.

Refreshments.

Ices, lemonade, weak punch iced, white wine negus iced, wafers,

biscuits, cakes, &c.

Supper.

Fruit and flowers according to the season — One dish of collared
veal — One dish of spiced beef — One boiled capon — One ham
— Four roast fowls — Two tongues — Two mock Strasburg pies
— Two mock pates de foie gras — Two mayonnaises of salmon or
prawns — Two mayonnaises of lobster — Two tipsy cakes — Four
jellies — Four fruit Charlottes, iced — Six creams — Two dishes
of jam sandwiches — Two dishes of Italian sandwiches — Two
dishes of cheesecakes — Two dishes of Italian sweetmeats —
Twelve bottles of champagne — Six bottles of iced punch — Six
bottles of sherry — Two bottles of port, &c.

The cost will be about £10, exclusive of wine, ices, fruit,
flowers, waiters, and extra cook.

Note. — Respectable waiters and daily cooks are recommended by Bright
& Woodward, ironmongers, &c., 1 and 2 Albion Place, Hyde Park Square.

civ

DINER A LA CKE-FYDD.

DINER A LA CRE-FYDD.

SOUPS.

Turtle.

FISH.

Turbot with lobster sauce,
Salmon with Tartar sauce,
Fillets of soles, with sweet herbs,
Stewed eels,

Salmon cutlets a la Milanaise,
Fried whitings, smelts.

ENTREES.

Marengo of chicken,

Stewed pigeons, oyster vol au vent,
Sweetbreads with mushrooms,
Mutton cutlets with Indian sauce.
Boiled fowls, roast capon,
Tongue, ham,

Pigeon and French pies,
Haunch of mutton
Quarter of lamb.

Ducklings, larded Guinea fowls,
Gosling,

Swiss pudding,

Pineapple cream, calf s foot jelly.
Charlotte russe,

Italian cream,

Pastry, &c.

Macaroni, &c.

[Served by Ring & Brymer, 15 Cornhill, London, to the Worshipful
Company of Armourers and Brasiers, March 18G4.]

REMARKS AND DIRECTIONS

TO BE REMEMBERED.

In writing receipts, it is impossible to give in each, every detail ;
it must therefore be understood that ‘ a spoonful,’ whether table,
dessert, tea, or saltspoon, be used, means a spoon of the ordinary
size for kitchen use, filled, but not piled. The same observation
applies to cups and glasses. When carrots, turnips, celery,
onions, mushrooms, potatoes, lemons, &c., are ordered without
specification, the medium size must be understood ; ‘ pepper,’
either kind ; ‘ mustard,’ made or ?m-made ; ‘ dry flour,’ dried, but
not baked ; ‘ dried crumbs,’ bread prepared as directed ; ‘ water,’
cold. If these remarks be remembered, no difficulty can arise,
as in all cases where detad is necessary, it is given in the
receipt.

Kitchen Utensils. — Extreme cleanliness is indispensable to good
cooking. Pots, stewpans, saucepans, fryingpans, and every other
utensil, must be kept bright inside. Each time they are used,
they should be well washed with hot water, scoured with silver
sand and a wisp of hay (which should always be at hand), rinsed
and dried before putting them away. Soda should not be used,
as it soon destroys the tinning of the vessels. Pudding-cloths,
jelly-bags, and sieves should be washed several times in very hot
water, without soap or soda, and dried in the open air. Paste-
slabs, rolling-pin, moulds, earthen pans, and the lids, tables, &c.,
must be kept scrupulously clean.

The Oven. — The oven requires attention both in cleansing and
heating, or it will not work satisfactorily. It should be swept
and well rubbed with a wet cloth every morning. More or less
fire must be applied to obtain the degree of heat required, which
may be ascertained by putting in a piece of stale crumb of bread,

REMARKS AND DIRECTIONS TO BE REMEMBERED. civil

and shutting the door for ten minutes. If the heat be great, it
will be baked brown ; if moderate, slightly browned ; and if
gentle, yellow.

Fire for Boasting. — The ashes should be well cleared out
before making up the fire for roasting. Poultry, game, or joints
under twelve pounds weight, require a fire nineteen inches wide
and fifteen inches high. It should be burnt through, and the
screen and dripping-pan placed before it, to get hot, before the
joint is put down to roast.

Boasting. — The joint should be hung close to the fire ( four
inches from the bars), for the first quarter of an hour, unless
otherwise directed in the receipts, and then drawn to a distance
( twelve inches from the bars) till done. This process sets the
juice in the meat, and much improves the flavour.

Boiling. — Great care is required in boiling. Except where
otherwise directed, the joint should be put into sufficient cold
water to cover it, boiled up quickly , then simmered till done ; that
is to say, the water must be kept at boiling heat , but must not be
permitted to bubble, or to wave perceptibly. This process causes
the meat to swell, renders it tender and juicy ; while boiling will
cause the meat to shrink from the bone, and render it hard and
dry.

Braising. — This word means to cook meat, poultry, &c. by
the appliance of very gentle heat, and with little or no liquid.
The process is much longer than ordinary stewing, or than boiling,
consequently simmering must be attended to.

Steaming. — An ordinary steamer may be used in all cases
where steaming is ordered ; the saucepan under it must be full
of water, and boil fast all the time; or for puddings a pint pie-
dish may be turned upside down in a saucepan with three pints
of boiling water in it, and the pudding placed upon that.

Plates and Dishes should be washed in plenty of hot water
(without soda), rinsed in cold water, then drained till dry.
When sent to table, they should be hot, but not so much so as
to be disagreeable. The bottom of the dishes should be care-
fully wiped.

Serving. — Whether about to serve immediately, or if the dinner

clviii REMARKS AND DIRECTIONS TO BE REMEMBERED.

be unavoidably delayed, everything should be taken up at the
moment it is done. Boiled fish, poultry, or joints should be
covered with a hot cloth, and kept over the steam, but not over
the fire. Three minutes before sending to table put them into
the water and boil up. Lay roast poultry or joints in the
dripping-pan, and protect them from the fire by a dish ; put them
into a hot oven, or reliang before the fire, for five or ten minutes
before serving. Fish may be re-fried. Potatoes may be mashed and
browned, and other vegetables may be thrown into fast-boiling
water for three or four minutes ; thus a dinner need never be
spoiled by a little delay. The dinner should be sent to table
covered by hot covers, which should be scrupulously clean and
highly polished inside and out. Pastry and puddings are better
not covered, as the steam makes them heavy and spoils their
appearance.

Second Dressing. — The various dishes arranged from cold fish,
meat, poultry and game come under this denomination.

Clearing Soup. — Fast boiling, uncovered , is the best way of
clearing soup, but it sometimes fails ; in this case, throw in the
whites of three or four fresh eggs, and whisk it briskly for ten
minutes while boiling fast ; then take it off the fire, let it settle for
ten minutes. Strain carefully.

Sieves and Jelly bags. — Hair or tammy sieves and jelly bags
must be put into very hot water for five minutes, then dipped
into cold water before using. The bags must be wrung out as
hot as possible ; attending to this will render the straining process
more effectual.

Moulds. — Moulds must be dipped into cold water before
putting either jelly or cream into them ; and when about to turn
out the contents, they must be quickly dipped into hot water and
wiped dry.

Baked Flour. — Put one pound of fine flour into a soup plate,
and bake in a cool oven till it is quite diy, but not coloured; when
cold, pound it and put it into a glass jar; tie it over with paper,
and keep for use, as directed in the receipts. Bake another
pound in a quick oven till of a pale brown colour. When cold,
pound it ; put it into a jar, and use when directed. Baked flour

REMARKS AND DIRECTIONS TO BE REMEMBERED. clix

is an essential to good cooking, and the cook should never be
without it.

Dried or prepared Crumbs. — Put some bread on a sheet of
paper, place it in a cool oven, and let it remain till perfectly dried
through. Divide the crust and brown part from the crumb, and
pound them separately till in very fine powder. Put them into
jars, and keep them in a dry place. The white crumbs are to be
used for sweetbreads, cutlets, fried fish, puddings, &c. The
bi'own crumbs are to be used for hams, bacon, colouring broth,
&c. Any pieces of bread there may be, should be baked daily,
as the bread should not be stale, and pounded twice or thrice a
week.

Burnt Sugar, for colouring Soups , <j*c. — Put a quarter of a
pound of sifted loaf sugar into a small iron saucepan (unturned),
and place it over the fire to bake, till it becomes black, but not
crisp, like a cinder ; add a pint of water, and simmer till the
sugar dissolves, and the water is reduced to half a pint. Strain
through a cloth, and when cold, bottle and keep for use. Great
care is required in colouring, not to put too much, or it will
spoil what it is intended to improve, both in appearance and
flavour. It must be used by drops till the desired effect is
attained.

Black Onions, for Soups, <$-c. — Peel six large onions, and place
them on a tin dish. Knead together a quarter of a pound of
salt butter and a quarter of a pound of moist sugar ; divide it
into six equal parts, and place one on each onion. Put them into
a slow oven, and bake till they are black through , but not burnt
crisp. Baste them frequently with the liquor. When done, put
them into a pie-dish, and keep for use. These onions give a
finer colour to soup and gravy than anything else ; they also
impart a good flavour.

Weights and Measures. — As the same weights and measures
are not used everywhere, it is necessary to state that those re-
ferred to in this book are avoirdupois, i. e. sixteen ounces to the
pound, and imperial, i. e. twenty liquid ounces to the pint.
Sieves vary even in London, therefore by a sieve must be under-
stood fourteen dry quarts.

Seasoning. — The over use of seasoning will spoil every other

clx REMARKS AND DIRECTIONS TO BE REMEMBERED.

flavour, while the moderate use brings it out and improves the
dish. Great care has been taken in stating the quantities to be
used, and they should be strictly adhered to. Many persons
object to all condiments, while others like them profusely em-
ployed. This can only be ascertained by the cook at first follow-
ing the receipts, and then, if alteration be necessary, decrease or
increase the quantities to suit the palates she cooks for. The
nutmegs referred to in the different receipts must not weigh more
than the sixth of an ounce, or if they be larger, less in proportion
must be used. By a grain is meant the sixtieth part of a drachm ;
and of most things a cayenne-spoonful will be equal to a grain.
A drachm is the eighth part of an ounce ; and of many things a
teaspoonful is equal to a drachm.

Garlic. — Garlic must be used very carefully, or it will spoil
what it is intended to improve. Strict attention, therefore, must
be paid to the directions contained in each receipt vThen this
vegetable is used.

Condiment Sauces. — Ketchup and other condiment sauces must
be used in moderation. Ore-fydd’s* casureep will be found to
be a convenient sauce, as no other condiment nor wine need be
added when it is used. It imparts an agreeable flavour to all
brown soups and made dishes.

* See Notice following Index.

CRE-FYDD'S FAMILY FARE.

SOUPS, BROTHS, ETC.

1. STOCK, No. 1.

(Four quarts.)

Make an iron pot hot, and rub it six times across the bottom
with garlic. Put in ten pounds of shin of beef (fresh killed) and
a pint of water; let it stand by the fire for an hour, then add
three-quarters of a pound of lean ham, three onions, three
carrots, a small head of celery, four cloves, six allspice, ten
peppercorns, a tablespoonful of brown sugar, a teaspoonful of
mustard, a teaspoonful of salt, a large black onion ( see receipt),
and six quarts of water. Simmer, and skim frequently, for six
hours. Strain through a fine hair sieve, that has been dipped in
cold water, into an earthen (uncovered) pan, and when cold
remove the fat.

Note. — Stock is better for all purposes when fresh made ; therefore
judgment should be used as to the quantity required, so as not to have
much in reserve. When there is much, it should be boiled up every day.

2. STOCK, No. 2.

(Four quarts.)

Put into an iron pot a knuckle of veal, about seven pounds, a
cow heel, and a fresh-killed old fowl ; a turnip, two onions, a
lettuce, a blade of mace, quarter of a nutmeg, half a pound of
lean ham, a teaspoonful of salt, a small bunch of sweet herbs, and
six quarts of water. Simmer gently, and skim frequently, for
six hours. Strain through a fine hair sieve, that has been dipped
in cold water, into an earthen (uncovered) pan, and when cold
take off the fat.

Note. — Two fresh truffles will be found to be a great improvement to both
stocks.

SOUPS, BUOTIIS, ETC.

3. calf’s-foot STOCK.

(For jellies, invalids’ brotli, &c.)

Split two feet, put them into a stewpan with five pints of water,
and simmer for five hours very gently ; skim frequently. Strain
through a fine sieve, that has been dipped in cold water, into an
earthen (uncovered) pan, and the next morning take off every
particle of fat.

4. GLAZE.

Glaze is made by boiling any kind of stock till it is reduced
to the consistency of cream. It should be kept in a jar closely
covered. When used, dissolve it by placing the jar in boiling
water.

5. STOCK FAT.

Have a saucepan of boiling water by the side of the stock-pot ;
when the scum has all been removed, and fat only rises, skim it
off the stock, and throw it into the water at once. Pour it
all together into a basin, and the next day well wash the fat, and
boil it in an enamelled saucepan till it becomes quite clear. It
will then be fit for any use.

6. STOCK MEAT.

Stock meat may be made into a very savoury dish as follows : —
Pound the meat to paste, season every pound with two salt-
spoonfuls of salt, one saltspoonful of black pepper, a grain of
cayenne, the sixth part of a nutmeg grated, the peel of half a
lemon grated, a small onion finely chopped, a teaspoonful of
chopped parsley, half a saltspoonful of mixed herbs, two ounces
of good dripping or butter, and the white of an egg. Mix it well,
and form it into cakes half an inch thick ; dip them into the
beaten yolk of egg, then dredge them with baked flour, and
fry in plenty of good dripping for eight or ten minutes. It is
also very good chopped, and mixed with salad.

7. JELLY STOCK MEAT.

Remove the bones, cut the meat into small pieces, season with
salt and pepper ; for two feet, a saltspoonful of each ; add half a
teaspoonful of tarragon vinegar, and the strained juice of half a
lemon. Make a tablespoon hot, rub it with fresh-cut garlic,

GRAVY, JULIES, AND ASPARAGUS SOUPS.

stir the meat well with it, and press it into a plain mould. This
is an excellent dish either for breakfast or supper. Improved by
being garnished with aspic jelly and hard eggs cut neatly.

8. CLEAR GRAVY SOUP.

(Two quarts.)

Peel, scrape, wash, drain, and slice one onion, one carrot, half
a turnip, half a head of celery, and fry them to a pale brown
colour in two ounces of butter. Boil five pints of stock (No. 1),
put in the vegetables, and a saltspoonful of salt, a saltspoonful of
loaf sugar, half a grain of cayenne, and half a grain of saffron.
Boil gently for three-quarters of an hour, skimming frequently.
Strain ; put the soup into a clean stewpan and boil fast (uncovered)
for ten or fifteen minutes. Then set it aside to settle. Put a
small wineglassful of Madeira or Marsala into the tureen, pour in
the soup, and serve.

9. THICK GRAVY SOUP.

Follow the preceding receipt, adding three tablespoonfuls of
baked flour mixed with a gill of cold water, and a teaspoonful of
mushroom ketchup.

10. JULIEN SOUP.

(Two quarts.)

Clean and cut into shreds an inch long two carrots, one turnip,
the white part of a leek (or spring onions), half a head of celery,
(or a small endive). Put them into a saucepan with a teaspoon-
ful of salt, a dessertspoonful of sugar, a teaspoonful of vinegar, and
a quart of cold water, and boil till tender, about twenty minutes :
drain. Boil two quarts and half a pint of stock (No. 1), put in
the vegetables and boil moderately fast (uncovered) for half an
hour. Add half a grain of cayenne and two tablespoonfuls of
sherry, and serve at once.

Note. — In the winter, leeks and celery should be used ; and in the sum-
mer, spring onions and endive. Green peas and asparagus may also be
added with improvement — a teacupful of each.

11. ASPARAGUS SOUP.

(Two quarts.)

Scrape and wash three-quarters of a hundred of fresh green
asparagus ; cut off the heads an inch long, and throw them into

SOUPS, BROTHS, ETC.

cold -water ; put the stems into a stewpan with eight spring
onions, a saltspoonful of salt, a dessertspoonful of sifted sugar,
and a pint and a half of cold water. Boil fast for an hour, then
strain off the water and add it to three pints and a half of stock
(No. 1). Boil rapidly (uncovered) for half an hour ; add the
asparagus heads and a wineglassful of brown sheny. Continue
to boil for fifteen or twenty minutes, then serve.

12. SPRING SOUP.

(Two quarts.)

Cut into small balls, with a vegetable scoop, sufficient carrots
and turnips to fill a breakfast-cup ; equal quantities of each.
Peel eight spring onions, and cut them into pieces the size of a
pea; scrape twenty-five asparagus, cut off the heads an inch
long, and throw them into cold water ; shell half a pint of young
green peas ; chop a dessertspoonful of parsley quite small. Put.
the carrots, turnips, and onions into a pint of cold water, with
two tablespoonfuls of loaf sugar, and let them remain for an
hour. Put the trimmings of the vegetables into five pints of
stock (No. 1), and boil for an hour. Strain. Add the carrots,
turnips, and onions ; boil fast for a quarter of an hour, then put
in the peas and asparagus heads : continue to boil fast (uncovered)
for twenty minutes ; add a teaspoonful of salt and the parsley ;
boil two minutes more, then serve.

13. GREEN PEA SOUP.

(Two quarts.)

Wash two handfuls of 'fresh young spinach, two sprigs of mint,
a large lettuce, and twelve spring onions ; leave them in cold
water, with three tablespoonfuls of moist sugar, for two hours.
Shell a quart of old peas and three-quarters of a pint of young.
Put all, except the young peas, into a stewpan containing a quart
of boiling water, a teaspoonful of salt, and a teaspoonful of loaf
sugar. Boil fast (uncovered) for an hour ; then add three pints
of stock (No. 2). Stir frequently. Knead two tablespoonfuls
of baked flour with two ounces of fresh butter, and stir in for
ten minutes. Rub the whole through a fine hair sieve, put it
back into the stewpan and boil up ; put in the young peas, stir

MACARONI, VERMICELLI, ITALIAN PASTE, RICE SOUPS. 5

frequently, and continue to boil fast (uncovered) for twenty
minutes, then serve.

Note. — This soup should be of a pale green colour, and the consistency
of thin cream. If not green enough, press the juice from a few leaves of
spinach, and add by degrees, till the right colour is attained.

14. MACARONI SOUP.

(Two quarts.)

Break up a quarter of a pound of Naples macaroni into inch
lengths, and soak it in cold water for half an hour ; drain. Put it
into a stewpan with three pints of stock (No. 1), (boiling hot), two
tablespoonfuls of grated Parmesan cheese, a teaspoonful of fresh-
made mustard, a saltspoonful of salt, a saltspoonful of loaf sugar,
and simmer gently for an hour, stirring frequently. Add another
quart of stock and a wineglassful of Marsala. Boil slowly ten
minutes longer, and serve, with a separate dish of grated Par-
mesan cheese.

15. VERMICELLI SOUP.

Follow the preceding receipt exactly, substituting vermicelli for
macaroni, and boiling ten minutes less.

16. ITALIAN PASTE SOUP.

(Two quarts.)

Make a paste as follows : Rub an ounce of fresh butter into
four ounces of baked flour till perfectly mixed ; beat the yolk of
a fresh egg with a wineglassful of cold water, and stir it into the
flour ; knead it into a stiff paste, roll it out as thin as a shilling,
cut it into strips an inch long, and the eighth of an inch broad.
Set it in a cool airy place for five or six hours. Boil two quarts
of stock (No. 1), put in the paste, add three tablespoonfuls of
grated Parmesan cheese, half a gill of Marsala, boil fast for twenty
minutes and serve, with grated Parmesan on a dish.

17. RICE SOUP.

(Two quarts.)

Well wash a quarter of a pound of rice, put it into a stewpan
with five pints of stock (No. 2), a teaspoonful of salt, a dessert-
spoonful of chutney ; and boil for one hour. Serve very hot.

SOUPS, BROTHS, ETC.

18. TAPIOCA SOUP.

(Two quarts.)

Well wash three ounces of tapioca ; rub a stewpan across the
bottom three times with garlic, put in the tapioca, with five pints
of stock (No. 1), and boil for two hours, stirring frequently.
Add a wineglassful of ]\f arsala, and serve at once.

19. SEMOLINA SOUP.

Follow the preceding receipt, using semolina instead of tapioca,
and boiling half an hour less.

20. REAL TURTLE SOUP.

It is not intended to give a receipt for making real turtle
soup, but simply to instruct the uninformed how to send it to
table, should they ever require the knowledge.

Tie down the jar in which the turtle is sent, and place it in a
pan of hot water ; let it boil slowly, till the soup is quite hot ;
put a glass of old Madeira into the tureen, pour in the turtle,
and serve immediately, with cut lemons on a plate.

Note. — Punch must be on the table. — See receipts for making Punch.

21. MOCK TURTLE SOUP.

(Three quarts.)

Have ready half of a small calf’s head with the skin on, two
pounds of lean veal, two pounds of veiy fresh lean beef, half a
pound of mild lean ham, three onions, a head of celery, two large
carrots, one turnip, a small bunch of mixed sweet herbs, a bunch
of fresh parsley, three sage leaves, garlic, spice, sugar, anchovy-
sauce, soy, butter, baked flour, a gill of Marsala, two wineglass-
fuls of Madeira or rich brown sherry, lemons, &c. Peel, scrape,
wash, slice, and fry the vegetables to a pale brown colour in a
quarter of a pound of butter. Put the veal and the beef into an
iron pot with a pint of cold water, and let it stand by the side of
the fire for an hour, to draw out the gravy ; then put in the
vegetables, the herbs, ham, six peppercorns, four cloves, a blade
of mace, a piece of garlic the size of a pea, a teaspoonful of salt,
a tablespoonful of loaf sugar, the head, skin uppermost, and four

MOCK TURTLE SOUP.

quarts of cold water. Boil up quickly ; skim. Put in the Mar-
sala, and simmer gently for two hours, skimming frequently.
Take out the head, pull out the bones, and trim off all rough
pieces ; put the meat between two dishes, with a heavy weight
on the upper one, and let it get cold. Put the bones and trim-
mings back into the pot, and simmer for four hours, skimming
constantly. Knead a quarter of a pound of fresh butter with five
tablespoonfuls of flour, baked till slightly broAvned, tAvo grains of
cayenne, a teaspoonful of flour of mustard, a saltspoonful of white
pepper, and a saltspoonful of salt. Stir this into the soup. Add
a dessertspoonful of soy and a teaspoonful of anchovy-sauce.
Boil for a quarter of an hour, then strain through a fine sieve.
Cut the meat of the head into inch -square pieces ; put it into
the soup, add the strained juice of a lemon ; simmer for tAventy
minutes. Put in the Madeira or sherry, and serve immediately.
Cut lemons and cayenne should be handed.

22. MOCK TURTLE SOUP.

(Economical.)

Clean and split a fine ox foot, put it into an iron pot Avith six-
pennyAvorth of fresh beef bones, half a pound of gammon of bacon,
three onions, tAvo carrots, one turnip, one head of celery, a small
bunch of SAveet herbs, four sprigs of parsley, tAvo sage leaves,
one bay leaf, one laurel leaf, three cloves, four allspice, one blade
of mace, six peppercorns, a grain of cayenne, a tablespoonful
of broAvn sugar, and four quarts of cold Avater. Simmer gently
and skim frequently for six hours. Take out the foot ; cut off
the meat, in pieces an inch square ; dredge them Avith highly-
baked flour. Put back the bones and rough pieces, and boil
another hour. Pub the bottom of a fryingpan four times across
Avith fresh-cut garlic ; dissolve six ounces of butter, and fry the
pieces of foot to a nice broAvn colour. Stir into the butter three
tablespoonfuls of baked flour, a dessertspoonful of curry poAvder,
a teaspoonful of soy, a teaspoonful of anchovy-sauce, and a tea-
spoonful of flour of mustard ; add half a pint of the soup, and
when nicely broAvned stir it into the Avhole. Boil fast for a quarter
of an hour, then strain through a fine sieve. Put in the meat,
and simmer for half an hour ; add the strained juice of a large
lemon and a Avineglassful of Marsala ; serve immediately. ‘

SOUPS, BROTHS, ETC.

23. HARE SOUP, No. 1.

(Two quarts.)

The hare must be young and fresh. Cut it into joints, dredge
each piece with flour, and fry it to a nice brown colour in butter
(half a pound). Cut up, and fry in the same butter one large
carrot, two onions, half a head of celery, a piece of garlic as big
as a pea, and one large mushroom. Put the whole into a stew-
pan with a quart of water, a small bunch of sweet herbs, four
sprigs of parsley, a dessertspoonful of salt and a dessertspoonful
of moist sugar, a blade of mace, two cloves, a teaspoonful of fresh-
made mustard, and half a grain of cayenne. Boil up quickly ;
skim ; then simmer gently for an hour. Take out the hare ; cut
the meat off the back and legs into sixteen pieces, three-quarters
of an inch square. Put back the bones and trimmings into the
stewpan ; add two quarts of stock (No. 1), and the blood of the
hare. Boil for two hours, then rub through a fine hair sieve,
passing as much of the meat as possible ; rub it through a tammy
into the stewpan. Put in the pieces of hare, and simmer ten
minutes ; add a gill of port wine ; simmer ten minutes more,
then serve.

Note. — Some persons object to blood; in that case, omit using it— but it
much improves the soup.

24. HARE SOUP, No. 2.

(Economical.)

Peel and slice two onions, two carrots, one turnip, a head of
celery, and half a clove of garlic. Put them into an iron pot
with a quarter of a pound of butter and one pound of fresh calf s
liver, and fry till nicely browned. Then add sixpennyworth of
fresh beef bones, a quarter of a pound of lean bacon, the remains
of a cold hare, a small bunch of sweet herbs, four sprigs of parsley,
a dessertspoonful of salt, a tablespoonful of moist sugar, four cloves,
six allspice, ten peppercorns, a laurel leaf, a bay leaf, and three
quarts of cold water. Boil and skim frequently for four hours.
Knead two ounces of butter with three tablespoonfuls of baked
flour and half a grain of cayenne, and stir into the soup. Pub
the soup through a hair sieve with a wooden spoon. Put it again
into the pot, and boil, stirring frequently for half an hour ; add
half a gill of port wine, and serve immediately.

Note.— The soup should be as smooth and thick as single cream, and of
a nice brown colour.

MULLIGATAWNEY AND GIBLET SOUPS.

25. MULLIGATAWNEY SOUP.

AN INDIAN RECEIPT.

(Two quarts.)

Roast a fine young fowl before a quick fire for half an hour,
and baste it with six ounces of good butter ; put it aside till cold.
Peel and slice one large apple, three large onions, a quarter of a
clove of garlic, and the heart of one lettuce ; fry them till tender,
but very slightly coloured, in the butter the fowl was basted with.
Cut the white meat off the fowl into neat pieces an inch square ;
break the bones, and put them into a stewpan with the trimmings,
the vegetables, two ounces of cocoa-nut, a dessertspoonful of
tamarinds, two tablespoonfuls of curry powder, two tablespoonfuls
of flower, a teaspoonful of salt, four leaves of mint, a teaspoonful
of loaf sugar, and a quart of water. Boil for an hour and a half;
then strain through a fine sieve. Add to this a quart and half a
pint of stock (No. 2), the pieces of fowl, and simmer very gently
for three-quarters of an hour. Stir in the strained juice of a
large lemon- and a gill of fresh cream, and serve immediately,
with a dish of plain boiled rice and cut lemons on a plate. Wash
three-quarters of a pound of the best rice, put it into three pints
of cold water, with a saltspoonful of salt, and boil slowly, stirring
frequently, for twenty-five minutes. Drain on a sieve in the
oven, and stir with a wooden fork to divide the grains.

26. GIBLET SOUP.

(Two quarts.)

Have a set of young goose giblets nicely cleaned and cut into
pieces two inches long. Put them into a stewpan with a pint
and a half of cold water, a teaspoonful of salt, a saltspoonful of
white pepper, a saltspoonful of flour of mustard, half a grain of
cayenne, the eight part of a nutmeg grated, a bay leaf and a
laurel leaf. Boil up slowly ; skim, then simmer for one hour.
Take out the giblets, strain the liquor, and skim off' every particle
of fat. Add the liquor and the giblets to two quarts of stock
(No. 1) ; simmer gently for about an hour and a half. Mix
three tablespoonfuls of baked flour with halfagillof cold stock,
a teaspoonful of soy, and a dessertspoonful of mushroom ketchup.
Stir this into the soup, and boil for twelve minutes; add a small
wineglassful of Marsala or sherry, and serve at once.

SOUPS, BROTIIS, PTC.

27. RAVIUOLI SOUP.

(Three quarts.)

Have in readiness the following articles : — A fowl or pheasant,
two partridges, three pounds of lean veal, three pounds of lean
beef, half a pound of lean ham, two carrots, four onions, one
head of celery, four mushrooms, a small bunch of mixed sweet
herbs, a laurel leaf and four sprigs of parsley (all tied together),
garlic, shalot, butter, flour, eggs, Parmesan cheese, new Neuf-
chatel cheese, spinach, spice, half a gill of port wine, and a wine-
glassful of either Madeira or Marsala. Peel and cut up the
vegetables and half a clove of garlic. Put them into an iron
pot, with six ounces of butter, the beef, ham, and veal, and stand
one hour by the fire to brown and extract the gravy. Then
put in a quart of warm water, and the birds, breasts upper-
most; simmer for an hour. Take out the birds, cut off the meat
from the breasts, about three ounces of each, without skin. Put
back the carcases into the pot, add four quarts of warm water, a
tablespoonful of soy, a dessertspoonful of loaf-sugar, a teaspoon-
ful of salt, a teaspoonful of flour of mustard, a grain of cayenne,
a saltspoonful of pepper, a blade of mace, four allspice, three
cloves, six peppercorns, and the herbs. Simmer gently, and
skim frequently, for five hours. In the meantime, make the
raviuoli as follows : — Rub two ounces of butter into six ounces
of well-dried flour ; moisten with two beaten yokes of fresh
eggs and half a gill of water ; knead and roll out the paste a
quarter of an inch thick, and let it stand in a cool dry place for
three or four hours ; pound the meat of the breasts, an ounce
of lean ham, an ounce of Neufchatel cheese, the yolks of two
hard-boiled eggs, an ounce of cooked spinach, and one shalot.
Season with the sixth part of a nutmeg grated, half a saltspoon-
ful of white pepper, a quarter of a saltspoonful of flour of mus-
tard, a teaspoonful of thick anchovy-sauce, half a saltspoonful
of loaf sugar ; add an ounce of butter and a tablespoonful of
grated Parmesan cheese. Pound to a smooth paste ; mix in the
Marsala. Roll out the paste as thin as possible ; cut it into two
and a half inch squares (about sixteen) ; brush them over with
water ; divide the forcemeat into the same number of parts ; put
one into each square ; turn over one corner so as to form small

RAVIUOLI SOUP AND OLLA PODRIDA.

three-cornered puffs; press the edges well round with the thumb
to make them adhere ; drop them one by one into a saucepan of
boiling water with a teaspoonful of salt in it, and boil slowly for
seven minutes. Take them up carefully and drain on a sieve, in
the oven, for ten minutes. Stir into the soup four tablespoonfuls
of baked flour and three teaspoonfuls of Parmesan cheese ; then
strain. Put it into a stewpan ; boil up ; throw in the raviuoli ;
boil slowly for twenty minutes ; add the port wine, and serve
immediately, with a dish of grated Parmesan separate.

Note. — Leveret or pigeons may be substituted when partridges are not to
be bad.

28. OLLA PODRIDA.

(Containing soup and four dishes complete.)

Provide the following articles, and proceed as directed: — About
a pound and a half of rumpsteak, three-quarters of an inch thick,
six cutlets off the best end of the neck of mutton, as thick as the
bone, the fat and ends all trimmed off : a fine sweetbread, blanched,
trimmed and larded ; four sheep’s kidneys ; a fine young fowl,
trussed for boiling ; the livers of four fowls ; one quarter of a
pound of mild lean ham, cut as thin as possible ; six fresh eggs,
half a pound of butter, a pint of fresh-shelled young peas, twelve
button mushrooms, eight large tomatoes, twelve button onions,
a lettuce, a cucumber, a large onion, two small carrots, two small
turnips, a clove of garlic, two truffles, half a pint of thick cream,
half a pint of Madeira or Marsala, a wineglassful of port, and a
tablespoonful of brandy. Peel, scrape, and wash all the vege-
tables. Tie up, in separate pieces of coarse dear muslin, the
mushrooms, peas, small onions, and tomatoes. Cut into inch
shreds the remainder of the vegetables, truffles, kidneys, ham,
and livers. Put them into a bright stewpan with a quarter of a
pound of butter, and fry to a pale brown colour. Lay in the
steak and cutlets ; season with a saltspoonful of white pepper, a
teaspoonful of fresh-made mustard, a dessertspoonful of loaf sugar,
a grain of cayenne, half a grain of saffron, half a grain of powdered
mace, half a grain of powdered ginger, the eighth part of a nutmeg
grated, and a saltspoonful of salt. Pour in the Madeira. Put in
the fowl, the breast uppermost ; add two quarts of water. Boil
up quickly, skim, then simmer gently for a quarter of an hour.
Put in the sweetbread, the larding uppermost, and continue to

SOLTS, BROTHS, ETC.

simmer for three-quarters of an hour, skimming often. Now
put in the four muslin bags containing the vegetables, and
simmer three-quarters of an hour longer. Boil the eggs for ten
minutes ; cut a French roll into six slices, butter both sides, and
fry or bake to a nice brown colour. Put them into a tureen,
with the yolks of the boiled eggs. Place on their separate dishes,
ready for serving, the fowl, sweetbread, cutlets, and steak ; take
out the bags, pour the soup over the bread, and serve. Make
the cream boiling hot, add the mushrooms and half a saltspoonful
of salt, and pour it over the fowl. Add a teaspoonful of loaf
sugar to the peas, place them round the sweetbread. Pass a red-
hot salamander over the larding to slightly brown it. Press the
tomatoes through the muslin ; add the brandy, half a saltspoonful
of salt, half a grain of cayenne, a tablespoonful of vinegar ; boil
up and pour over the cutlets. Dissolve an ounce of butter, stir
into it a saltspoonful of salt, half a saltspoonful of pepper, and the
port wine ; add the onions ; pour this over the steak, and serve the
four dishes quite hot.

29. OX-TAIL SOUP.

(Two quarts.)

Have a fine ox-tail cut into pieces about an inch long, and the
thick part again cut into four. Dredge it well with fiour, and
fry it in a quarter of a pound of good butter till of a nice browrn
colour. Slice and fry in the same butter two carrots, one turnip,
two onions, half a head of celery, two mushrooms, and a piece of
garlic as big as a pea. When brown, put the whole into a stew-
pan with a quart of water, a teaspoonful of salt, a teaspoonful of
moist sugar, a saltspoonful of mustard, a saltspoonful of black
pepper, and six peppercorns. Boil up quickly, skim, then simmer
very gently for two hours. Skim off every particle of fat ; take
out the tail, strain the soup ; add to it three pints of stock (No. 1) ;
put in the tail ; stir in a tablespoonful of soy and half a grain of
cayenne. Simmer three-quarters of an hour longer. Add, a
large wineglassful of port wine, and serve immediately.

30. WHITE SOUP.

(Three quarts.)

Have ready a large fowl, four pounds of lean veal, a large
lettuce, a carrot, two onions, a lemon, an ounce of sweet almonds,

WHITE, OX-CnEEK, AND SHEEP’S-HEAD SOOT'S. 13

rice flour, and half a pint of thick sweet cream. Cut up the
fowl and veal, wash and slice the vegetables, blanch the almonds.
Put these all into an iron pot with three pints of water, and
simmer (skimming often) gently for two hours. Add the
strained juice of the lemon, and half the rind cut off very thin,
a blade of mace, a dessertspoonful of loaf sugar, half a grain of
cayenne, two teaspoonfuls of salt, and (a pint at a time) four
pints more water. Boil up and skim between each addition of
water. Mix two tablespoonfuls of rice-flour with a teacupful of
cold water, and stir into the soup till well mixed. Then continue
to simmer for two hours and a half. Strain the soup through a
fine sieve. Boil up again, add the cream, and serve at once.

31. OX-CHEEK SOUP (A LA MODE).

Well wash an ox cheek ; put it into an iron pot with three
onions, two carrots, a head of celery, a turnip, a small bunch of
sweet herbs, six sprigs of parsley, a black onion ( see receipt),
three cloves, ten peppercorns, a tablespoonful of moist sugar, a
teaspoonful of mustard, a teaspoonful of curry powder, a salt-
spoonful of black pepper, a quarter of a clove of garlic, four tea-
spoonfuls of salt, quarter of a pound of mild lean bacon, and
three quarts of water. Boil up quickly, skim, then simmer for
three hours. Take out the cheek and cut off six slices of meat,
half an inch thick. Put the cheek again into the pot. Mix three
tablespoonfuls of flour with a dessertspoonful of soy, a tablespoon-
ful of vinegar, two tablespoonfuls of mushroom ketchup, and two
tablespoonfuls of brandy ; stir this into the soup, and continue
to simmer for two hours. Cut the slices of meat into inch
squares, cut into small balls a large carrot and a turnip, peel
twelve button onions, fry the pieces of meat and these vege-
tables in a quarter of a pound of good butter, till nicely browned
and tender. Skim off all the. fat, strain the soup through a sieve.
Add the pieces of meat and small vegetables ; simmer half an hour,
then serve.

32. SHEEP’S-HEAD SOUP.

Well wash two heads, put them into an iron pot with two
onions, one leek, two carrots, one turnip, one head of tcelery, a
quarter of a clove of garlic, a dessertspoonful of brown sugar,
two teaspoonfuls of salt, a mustardspoonful of fresh-made

SOUPS, BROTHS, ETC.

mustard, a saltspoonful of black pepper, half of a grain of
cayenne, four sprigs of parsley, a sprig of thyme, a sprig of mar-
joram and a bay leaf. Pour in two quarts of water, boil up
quickly, skim, and simmer for two hours. Take out the brains,
pound them in a mortar to a paste ; mix with them three table-
spoonfuls of fine oatmeal, two ounces of dissolved butter, a
dessertspoonful of soy, two tablespoonfuls of mushroom ketchup,
and a teaspoonful of tarragon vinegar ; stir this into the soup,
and continue to simmer two hours longer, skimming frequently.
Strain the soup through a fine sieve, cut the meat and the tongues
(taking off the skin) into neat square pieces, put them into the
soup. Add a wineglassful of Marsala, and serve at once.

33. COCK-A-LEEKIE

Put four pounds of lean beef into an iron pot with three quarts
of water ; simmer for four hours, skimming frequently. Take
out the beef ; strain the stock ; wash and trim eight leeks ; cut
the white part into inch lengths, and put them into cold water.
Boil the green part of the leeks in the beef stock till quite in a
pulp, then rub it through a tammy sieve. Have a fine young
fowl trussed for boiling, put it into a stewpan, with the white
pieces of leeks and the stock. Add two teaspoonfuls of salt and
a saltspoonful of white pepper. Boil up quickly, then simmer
very gently for an hour. Serve in a tureen ; or the fowl may
be sent to table separately, if preferred : in that case, reserve a
cupful of soup to pour over it.

Note. — For the use of the beef, see directions for * Stock Meat.’

34. SCOTCH HOTCH-POTCH.

Put three scrags of fresh-killed mutton into a stewpan with
two quarts of water; stew them till all the meat is off the bones;
strain the broth, and take off the fat. Cut into slices one carrot,
one turnip, two onions, one lettuce, the heart of a small young
cabbage ; grate the red part of two carrots. Add these to the
broth, and boil for half an hour ; then put in six neatly-trimmed
neck cutlets of either mutton or lamb, a pint of young green
peas, a small cauliflower broken into pieces, a dessertspoonful of
chopped parsley, a dessertspoonful of salt, a teaspoonful (not piled)

CARROT, PRAWN, AND OYSTER SOUPS.

of pepper. Simmer very gently for an hour and a quarter, and
serve all together in a deep dish or tureen, very hot.

35. CARROT SOUP (CRECY).

(Two quarts.)

Scrape, peel, and wash nine carrots, two onions, and half a
head of celery ; put them into a saucepan with a quart and half
a pint of cold water, a tablespoonful of vinegar, a teaspoonful of
salt, a dessertspoonful of sugar, and a grain of cayenne. Boil
for two hours and a quarter ; break up thq vegetables in the
water, and, when they are quite in a pulp, rub the whole through
a fine hair sieve ; stir into the vegetables two ounces of good
batter. Add a quart and half a pint of stock (No. 1). Put the
whole into a stewpan, and stir over a brisk fire for twenty
minutes; then serve.

Note. — The soup should be the colour of carrot, and of the consistency
of cream.

36. PRAWN SOUP.

(Three quarts.)

Have a fine hen lobster and fifty prawns, quite fresh boiled ;
cut the meat of the lobster into small pieces, and put it with the
shells into a stewpan, with an onion sliced, two ounces of butter,
and a quart of water. Boil for one hour ; then add two quarts
of stock (No. 2). Mix four tablespoonfuls of dry flour with half
a pint of cold stock, and stir into the soup till it thickens; then
boil half an hour longer, and strain through a sieve. Take off
the shells carefully, and put the prawns into the soup ; boil up
for six minutes. Add three-quarters of a pint of sweet thick
cream, and serve immediately.

37. OYSTER SOUP.

(Two quarts.)

Have four dozens of oysters fresh opened ; take off the beards,
and throw the oysters into a pint of cold water, with the strained
juice of a lemon in it. Put the beards into two quarts of stock
(No. 2), and boil up. Mix three tablespoonfuls of baked flour
with half a pint of the oyster liquor, and stir into the soup ; boil
fast for a quarter of an hour. Strain through a fine sieve ; add
the oysters and the strained juice of a lemon. Simmer very

16 SOUPS, BROTHS, ETC.

gently for eight minutes ; stir in a gill of thick cream, and serve
immediately.

38. PALESTINE SOUP.

(Two quarts.)

Peel and wash three pounds of Jerusalem artichokes, one large
onion, and a small head of celery. Put them into a stewpan,
with two ounces of mild lean ham, a small blade of mace, a
dessertspoonful of loaf sugar, and two quarts of stock (No. 2).
Boil quickly (uncovered) for an hour. Knead together two
ounces of butter and three tablespoonfuls of baked flour, and stir
it into the soup for twenty minutes. Rub the soup through a
fine sieve with a wooden spoon. Put it again into the stewpan ;
boil up ; skim if necessary ; then stir in half a pint of thick cream,
and serve immediately.

39. LEEK SOUP.

Trim and wash eight good sized leeks ; cut the white part into
slices, and fry to a pale brown colour in a quarter of a pound of
butter. Put them into a stewpan with three pints of water, the
sixth part of a nutmeg grated, half a saltspoonful of white pepper,
a saltspoonful of salt, and boil for an hour and a half, when the
leeks should be in a pulp ; rub through a fine sieve. Cut three
thin slices of bread, without crust ; lay them in a tureen, sprinkle
over two tablespoonfuls of grated Parmesan cheese. Put the soup
again into the stewpan ; boil up ; stir in half a pint of thick
cream. Pour it over the bread, and serve immediately.

40. VEGETABLE SOUP.

Wash, trim, and cut into shreds an inch long a small cabbage,
two large carrots, two turnips, a head of celery, two leeks, three
onions, a large endive or a lettuce. Put them into an iron pot
with half a pound of good butter, a tablespoonful of moist sugar,
a teaspoonful of salt, a teaspoonful of curry powder, and let them
fry till of a good brown colour ; stir constantly to prevent burn-
ing. Add two quarts of Avater, and boil moderately fast for tAvo
hours, skimming frequently. Put into the tureen a Avineglassful
of Marsala and a teaspoonful of tarragon vinegar. Pour in the
soup, and serve at once.

ONION AND PEAS SOUrS. MUTTON BROTH.

41. ONION .SOUP, WHITE.

Peel and slice six large onions and four large potatoes ; put
them into a stewpan with two quarts of water, a bay leaf, a
laurel leaf, a tablespoonful of loaf sugar, a teaspoonful of salt, a
saltspoonful of white pepper, and the crumb of a French roll.
Boil fast for two hours ; then rub the soup through a fine sieve.
Put it again into the stewpan ; boil up. Beat the yolks of three
fresh eggs, with two tablespoonfuls of grated Parmesan cheese,
and stir in for two minutes. Add half a pint of cream, and
serve at once.

42. ONION SOUP, BROWN.

Follow the preceding receipt, using stock (No. 1) instead of
Avater, and substituting a wineglassful of white wine for the eggs
and cream. Stir in the cheese just before serving.

43. PEAS SOUP.

Soak a pint of split peas for two hours, wash them, and take
out all that are black ; put them into a saucepan with a quart of
water, and let them simmer by the side of the fire till quite soft.
Boil sixpennyworth of fresh beef bones in two quarts of water,
with three onions, two carrots, a head of celery, one turnip,
eight peppercorns, a saltspoonful of dried mint, a- tablespoonful
of moist sugar, and a saltspoonful of salt. When the bones are
bare, strain the liquor and put in the peas. Boil and skim till
the peas are quite mixed with the soup. Stir in three ounces of
butter kneaded with two tablespoonfuls of baked flour, a tea-
spoonful of salt, a grain of cayenne, a grain of white pepper, a
saltspoonful of flour of mustard. Boil twenty minutes ; then rub
the soup through a tammy sieve, and serve very hot. Cut three
slices of bread into half-inch pieces and fry to a pale brown
colour in two ounces of good butter. Bub some dry mint to
powder and sift it on to a plate. Serve these with the soup.

44. MUTTON BROTH.

(One quart.) (

Cut into small pieces three pounds of quite fresh scrag of mut-
ton ; put it into a saucepan with two onions, two turnips, half
a head of celery, all sliced, a sprig of thyme, a sprig of marjo-

SOUPS, BROTHS, ETC.

ram, and four sprigs of parsley, all tied together ; two quarts of
water, a teaspoonful of loaf sugar, two saltspoonfuls of salt. Boil
up quickly, skim carefully, then simmer for three hours and
a half. Skim off all the fat. Chop some parsley quite fine, put
a dessertspoonful into a tureen. Strain the broth and serve.

Note. — Barley, tapioca, or rice may be added, according to taste — half
a teacupful of either. The barley and tapioca will require two hours, and
rice one hour boiling, in three-quarters of a pint of the broth before adding
the rest.

45. GRAVY.

Peel, wash, and slice a large onion, a large mushroom, half a
carrot, and a small head of celery ; drain on a sieve, cut up into
pieces the size of a walnut one pound of lean beef and half a
pound of lean veal, both fresh killed. Make a bright stewpan
hot, and rub it twice across the bottom with a piece of fresh-cut
garlic. Put in the vegetables and meat, with an ounce of butter
and two ounces of mild ham. Place the stewpan over a slow fire,
shake it frequently, and let it simmer till the whole is nicely
browned ; then add four peppercorns, two allspice, two cloves,
half an inch of mace, a teaspoonful of moist sugar, a mustard-
spoonful of fresh-made mustard, three sprigs of parsley, a small
sprig of thyme, and three pints of warm water. Boil up slowly,
skim, then simmer gently for four hours, skimming frequently.
Knead an ounce of butter with two dessertspoonfuls of well-
baked flour, and a quarter of a saltspoonful of pepper. Stir this
into the gravy, add a teaspoonful of soy. Boil fast for a quarter
of an hour. Skim off every particle of fat, then strain through a
fine sieve. The quantities given will make rather more than a
pint of rich strong gravy.

Note. — If mushrooms are not to be had, substitute one tablespoonful of
ketchup, to be put in with the soy.

46. ASPIC, OR SAVOURY JELLY.

Put the following articles into an iron pot : — An ox foot, un-
boiled, two large pig’s feet, fresh, a small knuckle of veal, and a
small knuckle of good ham, all well cleansed and chopped into
pieces ; twro onions, a clove of garlic, two carrots, two apples, and
two truffles, all scraped, washed, and cut up; four cloves, four
allspice, half a teaspoonful of mustard-seed, a blade of mace, two

Asric, OR SAVOURY JELLY.

bay leaves, one laurel leaf, two sprigs of thyme, the thin rind of
a lemon, eight leaves of tarragon, a teaspoonful of salt, a table-
spoonful of moist sugar, slightly burnt, and six quarts of cold
water. Boil up quickly, skim, then simmer gently for seven
hours or longer. Strain into an earthen (uncovered) pan, and let
it stand in a cool place till the next day. Take off every particle
of fat, and wipe the surface of the jelly with a soft cloth wrung
out of hot water. Turn the jelly out, and cut off the sediment.
Put the jelly into a bright stewpan, with the thin rind of one,
and the strained juice of two lemons. When nearly boiling,
whisk in the whites of eight eggs beaten with a gill of cold
water. Boil fast, and whisk rapidly for twenty minutes, then let
it simmer gently twenty minutes more. Strain through a jelly-
bag ; add half a pint of Marsala. If not perfectly bright, strain
a second or a third time. Pour it into earthen moulds or pie
dishes, and when firmly set, it is ready for use.

FISH.

47. BOILED SALMON.

Wash the salmon and put it into plenty of water that is nearly
boiling, with a tablespoonful of salt ; boil up quickly ; skim,
then simmer gently till done. A slice weighing one pound will
require a quarter of an hour ; two pounds, twenty-three minutes,
five pounds from a very large thick fish, thirty minutes ; the
same weight from a small fish, twenty-five minutes ; four pounds
of a split fish, twenty minutes; a whole fish weighing seven
or eight pounds, thirty minutes. Serve the salmon on a fine
napkin, neatly rolled round the edges, and with shrimp sauce,
unless any other be preferred ; the quantity, according to the
number of persons ; three-quarters of a pint is sufficient for five
or six.

Note 1. — Skimming may seem unnecessary, but if neglected, the scum
adheres to the fish, and destroys the good appearance. If time be of con-
sequence, it ■will be well to boil the fish in a cloth, as follows : Place the
fish upon the drainer, throw a large clean cloth over the handles, and pin
it underneath the plate so as not to touch the fish, but to completely cover
it. This renders skimming unnecessary.

Note 2. — The liver and roe of salmon are not sent to table.

43. SHRIMP SAUCE.

(Three-quarters of a pint.)

Have the third of a pint of nicely picked fresh-boiled shrimps;
put half of them into a mortar and pound to a smooth paste ; add
three tablespoonfuls of thick fresh cream. Knead three ounces
of fresh butter with a tablespoonful of bakfid flour, and stir into
half a pint of boiling water. Boil eight minutes ; put in the
whole shrimps ; simmer three minutes ; then stir in the shrimp
cream. Serve immediately.

49. BRAISED SALMON.

Spread some strong white paper thickly with butter ; wipe the
salmon dry, and fold it in the paper ; place it on a drainer over
last boiling water, and steam for three quarters of an hour. Take

SALMON IN POTATO TASTE. SALMON PUDDING. 21

off the paper, put the fish on a hot dish, and pour the following
sauce over it. Mix together half a pint of stock (No. 2), a table-
spoonful of capers, a dessertspoonful of soy, a teaspoonful of
anchovy-sauce, a teaspoonful of fresh-made mustard, and half a
grain of cayenne. Boil ten minutes. Knead together three
ounces of butter and a tablespoonful of baked flour, and stir in
for eight minutes. Add the strained juice of a lemon, and a
wineglassful of Marsala or Madeira ; then serve.

Note. — The receipt is written for a piece of salmon weighing about three
pounds and a half. If split fish be used, half an hour will be sufficient to
steam it.

50. SALMON IN POTATO PASTE.

(Second dressing.)

Mash six mealy potatoes with a wooden spoon till quite smooth,
add two saltspoonfuls of salt, two ounces of oiled butter, and the
yolk of an egg ; beat till very light. Divide about half a pound
of cold salmon into neat pieces an inch long, freed from skin and
bone. Mix with it a saltspoonful of salt, a grain of cayenne,
half a saltspoonful of white pepper, and three tablespoonfuls of
shrimp sauce, or melted butter. Put a layer of potato into a flat
dish, lay in the fish, cover it with the rest of the potato. Smooth
over the top with a knife, and bake in a quick oven for twenty
minutes. Serve in the same dish, which should be placed on a
folded napkin on another dish.

51. SALMON PUDDING.

(Second dressing.)

Boil three ounces of crumbs of bread in the third of a pint
of new milk till it becomes a smooth paste; then turn it on a
plate to get cold. Beat three ounces of fresh butter to a cream ;
pound half a pound of boiled salmon till in a paste ; beat the
volks of four, and the whites of two eggs for ten minutes. Mix
all these well together. Add a piece of garlic the size of a pea,
a saltspoonful of salt, a saltspoonful of thick anchovy-sauce, half
a saltspoonful of white pepper, the tenth part of a nutmeg,
grated, and half a grain of cayenne. Continue to pound till the
seasoning is mixed with the other ingredients ; then roll it into
a bolster shape, six inches long ; dredge it well with baked flour,
and put it into half a sheet of foolscap paper, thickly spread with

FISH.

butter. Roll it in a pudding-cloth ; secure both ends ; place it
in a steamer over fast boiling water for thirty-five minutes.
Turn it out carefully and serve, with the following sauce poured
over it : — Put half a laurel leaf and half a bay leaf in a gill of
new milk, and boil for three minutes. Beat the yolks of two
fresh eggs with a wineglassful of cream. Take out the leaves ;
stir in the eggs for two minutes over the fire. Add the strained
juice of half a lemon, stirred in by degrees, and pour it over the
pudding.

52. SOUSED SALMON.

(Second dressing.)

Mix half a pint of the best vinegar with a gill of water, a
saltspoonful of salt, half a saltspoonful of white pepper, a grain
of cayenne, an inch of ginger, ten peppercorns, two cloves, a
small blade of mace, and a quarter of a clove of garlic. Boil
for ten minutes ; then let it get cold. Trim the salmon neatly
(about a pound and a half), place it in a deep dish, and strain
the vinegar over it. Let it remain in pickle for twelve, hours or
more. Serve on a flat dish, with a garnish of fresh fennel.

Note. — A tcaspoonful of tarragon vinegar is an improvement.

53. SALMON CUTLETS, WITH MILANESE SAUCE.

For six cutlets, order three slices, the third of an inch thicTc, out
of the middle of a small salmon ; cut each slice into two ; take off
the skin, and remove the bone. Have six pieces of thin white
paper ; rub them three times across with fresh-cut garlic ; spread
them with butter (three ounces for the six). Put a wineglassful
of Marsala into a soup-plate ; dip each cutlet into the wine ; then
fold it in the buttered paper, and broil over a slow fire, or fry in
plenty of boiling fat for a quarter of an hour ; drain on a sieve
before the fire. Take off the paper, and serve with the following
sauce in the dish.

54. MILANESE SAUCE.

Wash and bone two anchovies, peel one large mushroom and
four shalots ; chop these small, and put them into an iron sauce-
pan with two ounces of butter, and stir over the fire till nicely
browned; dredge in a tablespoonful of baked flour. When
well mixed, add a tablespoonful of caper vinegar, a tablespoonful

FRIED SALMON. SALMON CUTLETS.

of Marsala, a saltspoonful of salt, half a grain of cayenne, a
mustardspoonful of fresh-made mustard, and the third of a pint
of stock (No. 2). Boil slowly for twenty minutes, stirring and
skimming occasionally ; strain. Add two tablespoonfuls of capers;
boil fast for five minutes, and serve as directed.

55. FRIED SALMON, WITH TARTAR SAUCE.

Two slices of salmon, three-quarters of an inch thick, out of
the middle of a moderate-sized fish, will be sufficient for four or
six persons. Wash the salmon in water with a handful of salt in
it, and roll it in a clean cloth to dry. Season an ounce of fine
crumbs of bread with the tenth part of a nutmeg, grated, a
quarter of a saltspoonful of white pepper, and a teaspoonful of
finely chopped parsley. Dissolve two ounces of butter ; dip in
the fish, and strew it over with crumbs. Fry in half a pound of
boiling butter or lard over a gentle fire for eighteen or twenty
minutes. Drain, and serve on a cold dish, with the following
sauce in the centre : — Boil five eggs for twelve minutes, and,
when quite cold, pound the yolks to powder. Mix in a saltspoon-
ful of salt, a teaspoonful of Horn- of mustard, and a quarter of a
grain of cayenne ; beat the yolks of two fresh eggs, and stir in
(always turning the same way) till quite smooth ; then add, drop
by drop, seven tablespoonfnls of the finest salad (Lucca) oil, three
teaspoonfuls of tarragon vinegar, and three tablespoonfuls of
French vinegar ; set the mortar in a cold place or on ice for one
hour ; then stir in a teaspoonful of finely-chopped chives or
shalot, and serve as directed.

Note. — The sauce should he made half an hour before the fish is com-
menced. It should be perfectly smooth, and of the consistency of very thick
create which entirely depends on the care in making.

5G. SALMON CUTLETS, WITH INDIAN SAUCE.

Have four slices, the third of an inch thick, out of the middle
of a moderate-sized fish, strip off the skin, take otit the bone, and
cut each slice into two. Wash and well dry each piece. Mix a
tablespoonful of baked flour with a saltspoonful of salt and a tea-
spoonful of curry powder, and put it into a dredger. Dissolve
two ounces of butter in a soup plate, rubbed three times across

FISH.

with garlic. Dip in the cutlets, dredge them with the seasoned
flour, and fry in boiling butter (three quarters of a pound) for
twelve minutes. Serve with the following sauce in the dish.

57. INDIAN SAUCE.

Peel and chop four shalots, put them into a saucepan with a
tablespoonful of vinegar and a teaspoonful of moist sugar ; stir
over the fire till the shalot is tender, then put in a gill of good
stock. Boil up, skim ; add a teacupful of mixed Indian pickles
cut into half-inch pieces, a teaspoonful of curry powder, and a
tablespoonful of the pickle vinegar ; simmer for a quarter of an
hour. Serve the sauce in the centre, and the cutlets neatly
placed round it.

58. MAYONNAISE OF TURBOT.

The following receipt in all respects will do for turbot : in gar-
nishing, add twelve fresh-boiled prawns.

59. MAYONNAISE OF SALMON.

Boil eight fresh eggs for twelve minutes ; when they are quite
cold, take out the yolks and pound them to powder, add two salt-
spoonfuls of fine dry salt, a teaspoonful of flour of mustard, a
grain of cayenne, and the raw yolks of three fresh eggs. Stir
quickly (always turning the same way) till in a smooth paste ;
then add, drop by drop, ten tablespoonfuls of Lucca oil, two
dessertspoonfuls of tarragon vinegar, and three tablespoonfuls of
French vinegar. Continue to turn till the sauce has the appear-
ance of thick cream. Let it stand in a cold place for an hour or
longer. Wash and chop ten leaves of fresh tarragon, a sprig of
chervil, and four small spring onions. Have about three-quarters
of a pound of cold salmon (either boiled, brasied or dressed as
directed for Mayonnaise, Gl), free it from skin and bones, and
divide it into pieces an inch and a half square. Season with the
chopped herbs, onions, and a saltspoonful of fine salt. Trim and
wash two large fresh lettuces, or any seasonable salad ; let them
remain half an hour in very cold water ; then dry them in a clean
cloth, and cut them up into neat pieces half an inch broad. Put
a layer ol salad into the bowl, on that, two tablespoonfuls of the

MAYONNAISE OF LOBSTER. BOILED TROUT.

sauce, then half of the salmon ; cover it with sauce. Add the
remainder of the salmon, cover that with sauce ; then a layer of
salad, and the remainder of the sauce ; finish with the rest of the
salad. Ornament the top with alternate slices of beetroot and
fresh cucumber, and send to table at once.

Note. — Some persons object to onions and herbs ; either or both may be
omitted. The quantity is sufficient for four or six persons.

60. MAYONNAISE OF LOBSTER.

Take out the meat of two moderate-sized fresh boiled hen lob-
sters, and cut it into inch squares. In all respects follow the fore-
going receipt, substituting the lobster for salmon. Ornament the
top with crawfish, cucumber sliced, and lobster spawn pounded.

61. TO DRESS SALMON FOR MAYONNAISE.

When a Mayonnaise for company is required, the following
mode of preparing the salmon will be found preferable to plain
boiling. For twelve or fourteen persons have a piece out of the
middle of a large fish, weighing four or five pounds. Put into a
bright stewpan four shalots and half of a good sized carrot,
sliced, a piece of garlic the size of a pea, four sprigs of parsley, a
sprig of chervil, a sprig of thyme, a bay leaf, a laurel leaf, a tea-
spoonful of salt, and six ounces of butter ; boil for five minutes.
Put in the salmon, with a pint of Marsala (or any white wine),
and a pint of water ; boil up quickly, then simmer very gently for
thirty minutes ; drain. When quite cold take oflf the skin, pull
out the bones, divide the fish into flakes two inches square, and
finish according to the receipt for Mayonnaise ; using the quan-
tities according to the number of persons to be served.

62. BOILED TROUT.

Put the fish into nearly boiling water with a tablespoonful of
salt ; boil up quickly, then simmer till done. A trout weighing one
pound will require twelve minutes; two pounds, fifteen minutes:
three pounds, twenty minutes. After the water boils, skimming
must be carefully attended to. Serve on a neatly folded napkin,
with a tureen of good melted butter, unless other sauce be
ordered.

FISH.

63. TROUT SOUCHET.

Boil four or five parsley roots in a pint and a lialf of water for
five minutes ; add a teaspoonful of finely grated horseradish and
a teaspoonful of salt. Put in the trout (five or six small ones),
boil up, skim, simmer for twelve minutes. Serve in the water
(with the parsley) in a deep dish. A dish of nicely cut thin brown
bread and butter served with it.

64. POTTED TROUT.

Split six or eight moderate-sized fish, take out the bones, cut
off the heads, tails, and fins. Well wash and wipe the trout;
pack them (the backs uppermost) in a pie-dish that Avill just con-
tain them by pressing. Put into a piece of muslin, a bay and a
laurel leaf, two cloves, four allspice, eight peppercorns, two
chillies, and half an inch of ginger : lay this bag on the fish.
Add three saltspoonfuls of dry salt, and ten ounces of good
butter in slices. Cover the dish with strong white paper, tie it
closely down, and bake in a slow oven for an hour and three-
quarters. Take out the bag, keep the fish in a cool place till
required. Serve cold.

Note. — Each receipt for dressing salmon may be followed for trout.

65. BOILED TURBOT.

Wash the fish ; rub it over with lemon juice and a table-
spoonful of salt, and let it remain an hour. Put it into plenty of
cold water, with a tablespoonful of salt and a wineglassful of
white vinegar. Place the kettle over a brisk fire, and when on
the point of boiling draw it aside ; skim, and simmer gently till
done. A large turbot will require about three-quarters of an
hour ; one of eight pounds, half an hour ; and a small one, twenty-
minutes. Serve on a fine napkin, neatly rolled round the edges,
and with lobster sauce in a tureen.

66. LOBSTER SAUCE.

Take the meat out of the tail and claws of a fine fresh-boiled
hen lobster ; cut it into pieces the third of an inch square. Break
up the head and shell, bruise a saltspoonful of live spawn ; put
them into a saucepan with a pint of water and a blade of mace

TURBOT. BRILL.

and boil for twenty minutes. Strain through a fine sieve ; put
the liquor into a saucepan. Knead six ounces of butter with two
tablespoonfuls of dried flour, and stir in. Boil a quarter of an
hour ; add the pieces of lobster and a dessertspoonful of strained
lemon juice. Boil five minutes more. Stir in a wineglassful of
thick cream, and serve.

Note. — The quantity given is sufficient to serve for ten or twelve persons,
with a turbot weighing eight or nine pounds.

67. TURBOT, WITH NAPLES SAUCE.

Boil the turbot as directed in the preceding receipt, and serve
(without a napkin) with the following sauce poured over it.

68. NAPLES SAUCE.

Peel and shred four slialots, the third of a clove of garlic, half
a gill of fresh boiled and picked shrimps, two fine anchovies, and
a tablespoonful of capers. Put them into an enamelled saucepan,
with the strained juice of two lemons, and stir over the fire for
ten minutes. Add three-quarters of a pint of stock (No. 2), a
small blade of mace, one clove, and half a grain of cayenne.
Boil gently for twenty minutes ; knead two tablespoonfuls of
baked flour with six ounces of good butter, and stir in. Boil
five minutes ; strain through a fine hair sieve. Put it again into
the saucepan ; add the strained juice of another lemon, and when
on the point of boiling, take it off the fire and stir in quickly a
gill of thick fresh cream. Serve immediately.

69. BRILL.

Brill is dressed precisely as turbot, and the same sauce served
with it.

70. TURBOT, WITH CREAM SAUCE.

(Second dressing.)

Free the fish from skin and bones, and trim it into neat fillets
three inches long and one and a half broad. Season (one pound
of fish) with two saltspoonfuls of salt, the tenth part of a nutmeg,
grated, and the strained juice of a lemon, and let it stand one
hour. Boil in half a pint of new milk, an inch of laurel leaf,
half a bay leaf, and a small piece of thin lemon peel. Beat the

fish.

yolks of three fresh eggs with half a pint of thick fresh cream ;
strain the milk over the iisli, boil up for five minutes ; stir in the
cream carefully ; let it come nearly to the boil ; then serve.

71. SCOLLOPED TURBOT.

(Second dressing.)

With potatoes or crumbs. See the receipts for ‘ Scolloped Fish’
(No. 82).

72. BOILED COD, WITH OYSTER SAUCE.

Put a sufficient quantity of salt into the water to flavour it,
and also a wineglassful of vinegar ; put the fish into boiling water,
and let it simmer very gently till done ; skim once or twice. If
the cod be in slices, or crimped, from eighteen to twenty minutes
will be sufficient ; but if in a large piece, or a head and shoulders,
from half an hour to forty minutes will be required. Serve upon
a fine napkin neatly rolled round the edges ; garnish with finely
scraped horseradish and sprigs of parsley.

Note. — Boil the liver alone for ten minutes, but serve it on the dish with
the cod.

73. OYSTER SAUCE.

Take off the beards of two dozen fresh-opened oysters ; put
the oysters into a basin of cold water with the strained juice of
a lemon in it ; boil the beards in the liquor with a small blade
of mace for ten minutes ; knead three ounces of butter with a
tablespoonful of baked flour ; strain the liquor ; stir in the
thickening ; boil five minutes ; drain the oysters, put them into
the sauce, simmer five minutes ; stir in half a gill of thick fresh
cream, and serve at once.

Note. — This quantity will be sufficient for four persons.

74. BAKED COD, WITH SAUCE SUPREME.

Have a piece out of the middle of a fine cod weighing about
four pounds ; wash it in salt and water ; rub it over with a
wineglassful of vinegar, and let it stand an hour ; roll it in a
cloth to dry. Mix together two ounces of fine crumbs of bread,
a teaspoonful of mixed herbs in fine powder, a saltspoonful of
salt, a saltspoonful of pepper, the eighth part of a nutmeg, grated,
the peel of half a lemon, grated, half a grain of cayenne. Beat

SAUCE SUPREME. FRIED COD AND OYSTERS.

one fresli egg, brush the fish over with the egg, and dredge it
with the crumbs. Slice an onion and a carrot, and put them
into a tin dish with a small cupful of water and a wine-
glassful of vinegar. Put the fish on a drainer and place it over
the vegetables, but neither the water nor the vegetables must
touch the fish. Put it into a moderately heated oven, and bake
about an hour, basting it frequently with dissolved butter. When
half done turn the fish, then strew over some more crumbs, and
baste with the butter. When done pour the following sauce into
the dish and serve.

7.5. SAUCE SUPREME.

Boil the liver and the sound for ten minutes ; cut the sound
into half inch pieces ; pound the liver with the hard yolks of
four eggs, two anchovies (washed and boned), a grain of cayenne,
a saltspoonful of pepper, a tablespoonful of capers, a piece of'
garlic the size of a pea, a saltspoonful of tarragon vinegar, a
tablespoonful of baked flour, a tablespoonful of Cre-fydd Casu-
reep* or Harvey sauce, and a teaspoonful of soy, a teaspoonful
of grated horseradish, and a quarter of a pound of dissolved butter.
Add half a pint of stock (No. 1), a wineglassful of Marsala, and
simmer for a quarter of an hour, stirring till it boils. Strain ;
put it again into a saucepan, put in the sound, boil up, stir in a
wineglassful of cream, and serve immediately.

76. FRIED COD AND OYSTERS.

Cut the cod into slices three-quarters of an inch thick ; rub
each slice with a teaspoonful of vinegar and a saltspoonful of
salt, and let it remain for two hours. Wipe it dry, dredge it
over with baked flour, and fry in butter, over a slow fire, eighteen
or twenty minutes. Make a batter with half a pint of milk,
three tablespoonfuls of baked flour, and one egg. Beat it well,
wipe the oysters (three dozen), put them into the batter. When
the cod is done, fry the oysters for five minutes in butter, lay
them round the cod, pour tire butter over, and serve at once.
Fried slices of cod may also be served with two shalots, finely
chopped, and the strained juice of a lemon poured over. Three
slices of cod and three dozen of oysters will require half a pound
of butter. Enough to serve to six or eight persons.

* See index.

FISH.

77. COD, WITH POTATO WALL.

(Second dressing.)

Divide the cold cod into flakes, take off the skin, and remove
all the bones. To half a pound, add a saltspoonful of salt, half
a saltspoonful of white pepper, and half a grain of cayenne.
Boil six mealy potatoes ; mash them quite smooth. Add two
ounces of dissolved butter, or two tablespoonfuls of Lucca oil,
two saltspoonfuls of salt, and the tenth part of a nutmeg, grated.
Pound till in a smooth soft paste. Put a layer of potato on the
dish, lay in half of the fish, and any sauce that may be left ; and
if there be none, then an ounce of butter ; put in the rest of the
fish, then the potatoes. Smooth the top over with a knife, and
bake in a moderate oven for twenty minutes. Serve in the same
dish, which must be placed on a folded napkin on another dish.

78. SCOLLOPED COD.

(Second dressing.)

Pull the cold fish into small pieces, freed from skin and bone.
Season with (to half a pound of fish) a saltspoonful of salt, the
same of white pepper, and the eighth part of a nutmeg, grated.
Put four ounces of crumb of bread one day old into a cloth, and
rub it into very fine crumbs ; season them with half a salt-
spoonful of salt and half a grain of cayenne ; put a layer into
a flat dish, lay in the fish and two ounces of good butter in pieces.
Cover it well over with the crumbs, lay on the top two ounces of
butter in small pieces, and bake in a moderate oven for eighteen
or twenty minutes. Serve in the same dish.

79. COD’S ROE FRIED IN BATTER.

Wash the roe ; put it into boiling water with a tablespoonful of
salt and a tablespoonful of vinegar; simmer for eight minutes.
When cold, cut it into slices a quarter of an inch thick. Make
a batter as follows : — Mix three tablespoonfuls of baked flour
with three well-beaten eggs, half a saltspoonful of salt ; beat till
quite smooth. Add, beating all the time, three tablespoonfuls of
Lucca oil ; then, by degrees, half a pint of water. Let it stand
two hours. Beat the batter again for ten minutes, dip in each
piece of roe, and fry to a pale brown colour in salad oil or butter

SALT, SCOLLOPED, AND CURRIED FISIL

(a quarter of a pound) ; eight minutes will be sufficient. Serve
on a napkin placed in a circle round the dish. Cut lemons and
cayenne should be sent to table with the roe.

80. SALT FISH.

Soak the fish for two days, changing the water frequently.
Put it on in plenty of cold water. When it is just on the boil,
skim well, and let it simmer half an hour. Serve on a napkin,
with egg-sauce in a tureen, and parsnips in a vegetable-dish.

81. EGG SAUCE.

Boil six eggs for ten minutes ; cut them into pieces the size of
a pea. Knead a quarter of a pound of butter with a table-
spoonful of baked flour, and stir into half a pint of boiling water.
Boil ten minutes ; put in the eggs ; boil three minutes more, and
serve.

82. SCOLLOPED FISH.

(Second dressing.)

Season four ounces of fine crumbs of bread with half a salt-
spoonful of salt, half a grain of cayenne, and the tenth part of a
nutmeg, grated. Remove the skin and bones from any cold fish
(except mackerel or fresh herrings), and divide about three-
quarters of a pound into neat pieces three-quarters of an inch
square. Season with a saltspoonful of salt (unless it be salt fish),
half a saltspoonful of white pepper, and half a grain of cayenne.
Mix with it either two tablespoonfuls of sauce or two ounces of
dissolved butter. Put a layer of crumbs into a dish or into scal-
lop shells ; lay in the fish ; cover it thickly with the crumbs ; pour
over the top two ounces of dissolved butter, and bake in a quick
oven, or before the fire, for a quarter of an hour. Six well
mashed mealy potatoes may be substituted for bread crumbs. In
this case use two ounces of butter in mashing. Serve in the same
dish on a folded napkin.

83. CURRIED FISH.

(Second dressing.)

Mix together a quarter of a pound of butter and a tablespoon-
ful of curry powder, peel and a slice thin one large onion, and

fish.

fry in the butter till quite tender. Remove the skin and bones
from any cold fish, and divide it into pieces an inch square
(about one pound or less), put it into the frying pan ; add the
strained juice of a lemon, a teaspoonful of salt, and a teaspoonful
of baked flour. Stir constantly over a slow fire for a quarter of
an hour. Add two tablespoonfuls of good cream. Mix it well
with the curry, and serve at once, with a wall of rice placed
round the dish. Well wash half a pound of rice, throw it into a
quart of warm water, and boil quickly for twenty minutes, stirring
constantly. Drain on a sieve before the fire, and separate each
grain by stirring while draining.

Note. — Pickled mango or chutney should be served with curried fish.

84. MOCK WHITEBAIT.

(Second dressing.)

Cut into strips an inch and a half long and a quarter of an inch
broad, either whiting or brill. Make a batter with two eggs, two
tablespoonfuls of dried flour, half a saltspoonful of salt, and the
third of a pint of new milk ; beat the batter for half an hour at
least, before using. Have a bright frying-pan half full of boiling
salad oil, dip the pieces of fish into the batter, and fry quickly to
a pale brown colour. Serve very hot, piled lightly on the dish
(uncovered). A cut lemon, cayenne, and very thin brown bread
and butter should be handed.

Note. — Uncooked fish is the better, but cooked white fish of any kind may
be used.

85. BOILED SKATE.

Put the fish into plenty of cold water with a tablespoonful of
salt and a tablespoonful of vinegar. Boil up quickly, skim, and
simmer for five minutes. Serve immediately on a neatly folded
napkin, with either of the following sauces in a tureen.

86. WHITE SAUCE FOR SKATE.

Knead three ounces of butter with a dessertspoonful of baked
flour, and stir into a gill of boiling water ; boil five minutes. Add
the strained juice of a lemon.

SKATE. JOnN-DORY. BOILED HADDOCK.

87. DISSOLVED BUTTER FOR SKATE.

Dissolve a quarter of a pound of butter, 'with a tablespoon fid
of vinegar and a teaspoonful of finely chopped parsley ; simmei
three minutes, and serve.

88. FRIED SKATE.

Soak the fish in cold water, with a tablespoonful of vinegar in
it, for an hour ; wipe it dry, dip it into beaten egg, dredge it
with baked flour, and fry in plenty of boiling fat for eight
minutes. Serve upon neatly folded white paper, with either of
the preceding sauces in a tureen.

Note. — Skate must be sent to table the moment it is cooked, and care
must be taken as to time — one minute overdone and it is spoiled.

89. JOIIN-DORY, WITH CAPER SAUCE.

Rub the fish ■with a spoonful of vinegar, put it into cold water,
with a tablespoonful of salt ; boil up quickly ; skim, and then
simmer for twenty or twenty-five minutes. Great care is re-
quired in boiling this fish, that the skin may not break. Serve
on a napkin neatly rolled round the edges, and with the following
sauce in a tureen.

Note. — The recipe is written for a fish weighing five or six pounds.

90. CAPER SAUCE FOR FISH.

Pound a tablespoonful of fresh-boiled shrimps and a table-
spoonful of capers ; knead together three ounces of butter and a
tablespoonful of baked flour, and stir into the third of a pint of
boiling water. Add the pounded capers and shrimps, with a
dessertspoonful of whole capers ; boil for ten minutes, and serve.

91. BOILED HADDOCK, WITH ANCHOVY SAUCE.

Well wash the fish, and rub it over with a tablespoonful of
vinegar and a dessertspoonful of salt ; let it remain one hour.
Put it into plenty of cold water, with a dessertspoonful of salt ;
boil up quickly ; skim, and simmer as gently as possible till done.
A moderate- sized fish will require a quarter of an hour; a large
one about twenty-five minutes. If overdone, it becomes hard
and tasteless. Serve on a neatly folded napkin, with the follow-
ing sauce in a tureen.

Fisn.

92. ANCHOVY SAUCE.

Wash four anchovies in hot water, scrape them, and take out
the bones ; pound the fish to a smooth paste ; mix with it a
quarter of a grain of cayenne, the strained juice of half a lemon,
and the third of a pint of cold water. Put it into a saucepan ; boil
up and strain ; knead together four ounces of butter and a table-
spoonful of baked flour ; stir it into the sauce, and boil for ten
minutes. Add one tablespoonful of good cream, and serve at
once.

93. BAKED HADDOCK.

Rub the fish over with the juice of a lemon and a teaspoonful
of salt, and let it stand three hours ; season two ounces of crumbs
of bread with half a saltspoonful of salt, the same of white
pepper, the eighth part of a nutmeg, grated, half a grain of
cayenne, and the grated rind of half a lemon ; beat one egg ;
wipe the fish quite dry, brush it over with egg, and strew it with
the crumbs. Place the fish on a wire drainer, raised about an
inch from the dish under it ; put it into a moderate oven ; baste
with dissolved butter (a quarter of a pound), and bake twenty-
five or thirty minutes; unless a lax-ge fish, then five minutes
longer. Strain the liquor over the fish and serve immediately.

Note. — A shalot finely chopped and mixed with the crumbs is an im-
provement.

94. BOILED MACKEREL.

Mackerel must be perfectly fresh. Put it into nearly boiling
water, with a tablespoonful of salt ; boil up, then simmer gently
for a quarter of an hour or eighteen minutes, according to the
size of the fish ; be careful to skim. Serve on a neatly folded
napkin, and with fennel sauce in a tureen.

95. FENNEL SAUCE.

Dip a bunch of fennel into boiling salt and water, and boil
for two minutes, squeeze out the water, and chop the fennel quite
fine (leaving out the stalks) ; knead three ounces of butter with a
tablespoonful of baked flour, and stir into half a pint of boiling
water. Boil ten minutes ; stir in a tablespoonful of the chopped
fennel, and serve at once.

MACKEREL. CHIVES BUTTER. BOILED WHITING. 35

96. SOUSED MACKEREL.

(Second dressing.)

Mix half a pint of the best vinegar with half a pint of water,
six peppercorns, two allspice, half a grain of cayenne, a teaspoon-
ful of salt, and a bay leaf; boil for five minutes. Split the
mackerel (which has been boiled) down the back, take out the
bone : lay the fish in a deep dish, and when the pickle is nearly
cold strain it over. Let it remain twelve hours before serving.
Served on a flat dish, and garnished with sprigs of fennel.

97. BROILED MACKEREL.

Split the mackerel down the back with a very sharp knife ;
season each fish with half a saltspoonful of salt, the same of black
pepper, and the strained juice of half a lemon, and let them
stand for two hours. Dip them into dissolved butter (for each
half an ounce), and broil over a clear fire for ten or twelve
minutes. A folding gridiron is best, as they require much care
in turning. Serve with or without the following sauce poured
over.

98. CHIVES BUTTER.

Put six ounces of butter into a saucepan, and boil for ten
minutes ; skim till no more scum rises. Stir in a saltspoonful of
finely chopped chives and the strained juice of a large lemon.

Note. — If chives are not to be had, a shalot and chopped parsley may
be used instead.

99. BOILED WHITING.

"Whiting should be large for boiling, and with the skin taken off
it is more delicate. Put it into boiling -water, and simmer from
twelve to eighteen minutes, according to the size ; skim well.
Drain, and serve on a neatly folded napkin, with either melted
butter or white sauce in a tureen.

100. MELTED BUTTER FOR FISH.

Knead a quarter of a pound of butter with a tablespoonful of
baked flour, and stir into the third of a pint of boiling water.
Boil ten minutes.

FISH.

101. WHITE SAUCE FOR FISH.

Boil a gill of new milk, beat the yolk of a fresh egg with half
a gill of thick fresh cream. Add the milk slowly ; mix in by
degrees the strained juice of a lemon. Stir over a slow fire till
the sauce thickens ; then serve it at once.

102. FRIED WHITING.

Small or moderate-sized whiting should be selected, the skin
taken off, and the tail put into the mouth, so as to be in the form
of a ring. Well dry the fish, dip each into beaten egg, and strew
it over with very fine dried crumbs of bread (see the receipt), and
fi-y in boiling fat (enough to completely cover the fish) till of a
pale brown colour (about ten minutes). Drain on paper or a
clean cloth before the fire ; and serve on neatly folded foolscap
paper, with melted butter in a tureen.

103. PLAIN FRIED WHITING.

Dry the fish, dredge it with baked flour, and fry till of a pale
brown colour in plenty of boiling fat. Serve as directed in the
foregoing receipt.

104. STEWED WHITING.

Take off the skin and the heads and tails, lay the fish in a
stewpan, and season each one with a quarter of a saltspoonful of
salt, one grain of white pepper, a quarter of a saltspoonful of
mixed sweet herbs in powder, and for the whole (four or six) the
grated rind of half a lemon. Pour in a quarter of a pound of
dissolved butter ; simmer for ten minutes ; add a large wine-
glassful of Marsala, and the strained juice of a lemon ; simmer
five minutes more ; place the fish neatly on a hot dish, and pour
the sauce over. Send to table immediately.

105. BROILED WHITING.

Leave the skin on for broiling ; sprinkle each fish over with
salt, and let it remain four hours ; wipe them dry, and broil over
a bright fire for ten or twelve minutes. Put about a quarter of
an ounce of butter on each whiting, and serve quite hot.

WHITING TUDDING. SMELTS. BOILED SOLE.

106. WITITING PUDDING.

Put the whiting into boiling water, and boil slowly for ten
minutes ; remove the skin and all the bones, and pound the fish
to a smooth paste in a mortar ; beat a quarter of a pound of
butter to cream, mix it with the fish (half a pound) ; add three
ounces of baked flour, a saltspoonful of salt, half a saltspoonful
of white pepper, the tenth part of a nutmeg, grated, the grated
rind of a quarter of a lemon, and four well-beaten eggs, leaving-
out one white ; make the pudding into the form of a bolster, six
inches long ; roll it in well- buttered writing-paper, then in a
cloth ; secure both ends ; put it into a steamer over fast boiling
water, and steam for one hour ; serve tvith the following sauce
poured over : — Boil the third of a pint of new milk with a bay
leaf, beat the yolks of two fresh eggs with two tablespoonfuls of
good cream ; take out the leaf, add the milk to the eggs : stir in,
by degrees, the strained juice of a lemon, and, when the sauce
begins to thicken, pour it over the pudding and send to table at
once.

107. FRIED SMELTS.

Well dry the smelts, dip them into beaten egg, and dredge them
over with fine dried crumbs of bread ( see the receipt). Do this a
second time, and fry in boiling lard (sufficient to entirely cover
the fish) to a pale yellow-brown colour — about eight minutes.
Serve either as a garnish to boiled fish or piled in the form of a
tower, on neatly folded writing paper (foolscap), with a tureen of
melted butter made as follows : — Knead three ounces of butter
with a tablespoonful of baked flour, and stir into the third of a
pint of boiling water ; add two tablespoonfuls of new milk ; boil
ten minutes. Serve.

108. FRIED SMELTS, PLAIN.

Dip the fish into new milk, dredge them with baked flour, and
fry in boiling lard (sufficient to cover them) till of a yellow-
brown colour — about eight minutes. Serve as directed in the
preceding receipt.

109. BOILED SOLE.

A sole for boiling should weigh at least two pounds ; it must
be well scaled, but the skin left on both sides. Put it into plenty

FISH.

of cold water, with a tablespoonful of salt and a tablespoonful of
vinegar. Boil up quickly, skim, then simmer for a quarter of an
hour. Serve upon a neatly folded napkin, the white side upper-
most, and with either melted butter, white sauce, shrimp or caper
sauce in a tureen.

110. FRIED SOLES.

Fold the soles in a clean cloth to dry them ; brush them over
with beaten egg, and dredge them with dried crumbs of bread
(see receipt) ; do this twice ; then fry in boiling fat (sufficient to
entirely cover them) till of a pale brown colour. Put the frying-
pan at a distance from the fire, so that the fat boils slowly ; the
colour will then be a guide as to the fish being done. From
twelve to twenty minutes, according to the size of the soles, wilh
be sufficient. Drain on paper before the fire ; then serve on
neatly folded foolscap paper, with the following melted butter in
a tureen.

111. MELTED BUTTER FOR SOLES.

Knead three ounces of butter with a tablespoonful of baked
flour, and stir into half a pint of boiling water ; boil ten minutes.
Add the strained juice of half a lemon and a teaspoonful of
tarragon vinegar. Serve at once.

112. PLAIN FILLETS OF SOLES.

A moderate-sized sole will make eight small fillets. Saturate
them for half an hour in lemon juice, dry, and dip each fillet into
beaten egg, then into dried crumbs of bread. ( See receipt.) Fry
in plenty of boiling lard or olive oil till of a yellow-brown colour.
Drain, and serve upon neatly folded white paper, placing the
fillets in a circle, one resting on the other. Serve melted butter
in a tureen. See the preceding receipt.

Note. — Ten minutes will fry fillets, unless very thick.

113. SOLES FRIED IN OIL.

Rub the fish with lemon juice and a little salt, and let it
remain for an hour ; roll it in a cloth to dry ; dredge it with
baked flour, and fry in plenty of boiling olive oil till of a pale

FILLETS OF SOLES. BUTTERED SOLES.

brown colour. Drain for two minutes on a sieve before the fire,
and serve upon neatly folded white paper.

Note. — The oil, strained into a basin, will serve two or three times, with
a little added to it. Fish dressed in oil is excellent cold.

114. FILLETS OF SOLES, WITH WHITE SAUCE.

Cut two soles into eight fillets; place them in a stewpan rubbed
six times across the bottom with garlic ; pour over a quarter of
a pound of dissolved butter, add a saltspoonful of salt, half a salt-
spoonful of white pepper, the tenth part of a nutmeg, grated, the
grated rind of half a lemon, and one slialot, chopped as fine as
possible; simmer ten minutes. Add a wineglassful of white
wine and the strained juice of a lemon; simmer five minutes
more ; then serve with the following sauce poured over : — Beat
the yolks of two fresh eggs with a gill of good cream ; strain the
sauce in which the fish was stewed, skim off the butter, mix the
sauce with the cream, and stir it over the fire till it thickens.
Then serve as directed above.

115. BUTTERED SOLES.

Rub a tin dish four times across the bottom with fresh-cut
garlic ; wipe the soles dry, and dredge them with baked flour.
Lay them in the dish, with six ounces of butter (for two soles),
and bake in a moderately heated oven for half an hour, or forty
minutes if the soles be very thick. Serve on a very hot dish,
with the bfttter poured over, and a teaspoonful of finely chopped
chives or parsley sprinkled over the soles.

116. FILLETS OF SOLE, WITH SWEET HERBS.

If the sole be large, cut it into eight fillets; if small, into
four ; rub each piece with lemon juice, and let it stand for two
hours; season two ounces of finely powdered dried crumbs of
bread ( see receipt) with a teaspoonful of mixed sweet herbs in
powder, half a saltspoonful of salt, half a saltspoonful of white
pepper, the tenth part of a nutmeg, grated, and the grated peel of
half a lemon. Dissolve a quarter of a pound of blitter ; beat one
fresh egg ; dip the fillets into the butter, then into the crumbs ;
let them stand for the butter to set ; then dip them into the egg ;
strew the crumbs lightly over both sides. Rub the bottom of a

FISH.

tin dish six times across with garlic, put in the fish, pour over the
remainder of the butter, and bake in a quick oven for eighteen
or twenty minutes. Place the fillets in a circle on the dish, and
serve very hot.

117. FILLETS OF SOLES, WITH MUSSEL SAUCE.

Fillet a pair of moderate-sized soles ; wash and wipe them
dry; rub them over with lemon juice, and let them stand for an
hour. Clean two quarts of mussels ; put them into a saucepan,
with half a clove of garlic, a blade of mace, a laurel leaf, four
sprigs of parsley, an inch of thin lemon-peel, one clove, two all-
spice, and a dessertspoonful of salt (no water) ; shake the pan
constantly till the mussels open, then turn them into an earthen
pan. Pull out the weed from under the black tongue, and
remove the beard from each mussel ; strain the liquor ; put the
soles into a stewpan, with half a gill of the liquor, two ounces of
butter, and a wineglassful of Madeira or Marsala ; boil up quickly ;
then simmer for fifteen minutes. Put the remainder of the
mussel liquor into a small saucepan, boil up, and skim ; put in the
mussels, boil for two minutes ; then add the beaten yolks of three
fresh eggs, with half a gill of thick cream ; stir till smooth. Lay
the soles neatly on a hot dish, pour the sauce over, and serve
at once.

118. FILLETS OF SOLES, WITH TARTAR SAUCE.

(Italian fashion.) *

Pub two ounces of fresh butter into half a pound of well-dried
sifted flour ; beat the yolk of a fresh egg with half a gill of cold
water, and mix into the flour ; knead it to a stiff dry paste, and
let it stand two hours in a cool place ; roll it out as thin as a
shilling, and cut it into eight pieces about four inches long and
six inches wide. Cut a good-sized sole into eight fillets ; rub
each piece over with lemon juice, put it into the paste, wet the
edges, fold it over, and press it with the thumb to make both
edges adhere ; trim it to the shape of the fillet, and, when they
are all done, fry them in a bright stewpan of boiling lard, over
a gentle fire, till of a yellow-brown colour (about half an hour) ;
drain on a sieve before the fire for three minutes. Place the
fillets on a cold dish in a circle, each one resting on the other,

BROILED AND FRIED PLAICE. BOILED EELS.

and the following sauce (cold) in the aentre : — Boil five fresh
eggs for ten minutes ; when quite cold, pound the yolks to
powder ; season with a teaspoonful of flour of mustard, a salt-
spoonful of dry salt, and a quarter of a grain of cayenne. Add
the well-beaten yolks of tw# fresh eggs ; stir (always turning the
same way*) till in a smooth paste; then add, by degrees, six
tablespoonfuls of salad (Lucca) oil, and, drop by drop, a dessert-
spoonful of tarragon and two tablespoonfuls of the best French
vinegar. Continue to stir quickly till the sauce is of the con-
sistency of very thick smooth cream ; set it in a cool place or on
ice for one hour ; add a teaspoonful of finely chopped chives, and
serve as directed above.

Note. — When chives are not to be had, substitute a teaspoonful of chopped
shalot and parsley, mixed.

119. BOILED PLAICE.

Large plaice is best for boiling; put it into plenty of hot
water, with a tablespoonful of salt and a wineglassful of vinegar ;
boil up quickly, skim, then simmer gently for twenty or twenty-
five minutes. Serve on a neatly folded napkin, with either shrimp
sauce or melted butter in a tureen.

120. FRIED PLAICE.

Cut the fish across into pieces three inches broad ; rub it over
with the juice of a lemon, and sprinkle it with a teaspoonful of
salt ; let it stand for two hours. Roll it in a clean cloth to dry ;
dip each piece into beaten egg, dredge it lightly with dry flour,
and fry over a gentle fire in plenty of boiling salad oil, till of a
bright yellow colour. Serve on writing paper, either hot or cold.

Note. — The time will depend on the thickness of the fish — from twelve to
twenty minutes. If a thick fish, the pan must be at a greater distance from
the fire, and the colour must Serve as a guide to it being done.

121. BOILED EELS, WITH PARSLEY SAUCE.

The eel should weigh about one pound and a half when the
skin and fins are removed ; put it into plenty of cold water, with
a tablespoonful of salt and a dessertspoonful of vinegar ; boil up
quickly, skim, and simmer gently for twenty-five minutes.

FISH.

Serve very hot, on a neatly folded napkin, and with the following
sauce in a tureen : — Knead three ounces of butter with a table-
spoonful of baked flour ; strain the third of a pint of the water
the eel is boiled in, and stir the butter into it ; boil ten minutes ;
scald a bunch of parsley, chop it, andfctir a good-sized teaspoonful
into the sauce.

Note. — An onion or a shalot in the water improves the flavour of the
eel, if not intended for a delicate digestion.

122. STEWED EELS.

Skin and cut off the fins of an eel weighing two pounds ; put
it on a gridiron over a bright quick fire for six minutes to draw
out the fat, well scrape it, and cut it into pieces three inches long;
put it into a pie-dish with the strained juice of two lemons, a
saltspoonful of salt, a saltspoonful of pepper, the sixth part of a
nutmeg, grated, a moderate-sized onion, chopped fine, a quarter of
a clove of garlic, chopped, and a teaspoonful of tarragon vinegar ;
well rub the eel with this seasoning, and let it remain for an
hour. Dissolve two ounces of butter, dip each piece of eel in,
and dredge it with baked flour. Fry to a nice brown colour over
a quick fire (in two ounces of butter) for ten minutes. Put three-
quarters of a pint of stock (No. 1) into a stewpan, with a tea-
spoonful of anchovy-sauce, a dessertspoonful of soy, a grain of
cayenne, and a tablespoonful of baked flour ; stir till it boils.
Put in the eel, boil up quickly, skim carefully, then simmer
gently for twenty-five minutes. Add half a gill of port wine,
and serve.

Note. — Button onions, button mushrooms, or fried sippets may be added.

123. STEWED EELS, WHITE.

Skin and trim off the fins of two eels, weighing about one
pound each ; put them into a saucepan of boiling water, with a
tablespoonful of vinegar and a dessertspoonful of salt, and let
them remain for five minutes, to extract the fat; drain on a cloth.
Knead three ounces of butter with a tablespoonful of flour, a
saltspoonful of white pepper, and a saltspoonful of salt ; put it
into a bright stewpan, and shake it over a slow fire till well
melted, but not browned. Cut the eels into pieces three inches
long, put them into the stewpan, and shake it till the butter

FRIED AND COLLARED EELS. GENOA SAUCE. 43

adheres to the eels. Add half a pint of boiling water, a wine-
glassful of Marsala, the strained juice of a large lemon, a bay leaf,
a laurel leaf, and four sprigs of parsley tied together ; simmer
very gently for twenty minutes. Take out the leaves; stir
in carefully the yolks of tw© fresh eggs, well beaten, and serve
at once.

124. FRIED OR SPITCIICOCKED EELS.

Choose eels weighing two pounds each ; skin them, and place
them either in a Dutch oven before a quick fire or on a gridiron,
for eight minutes, to draw out the fat ; split them down the thin
part, take out the backbone, cut off the fins, scrape the outside,
and cut them into pieces three inches long. Have three ounces
of dried crumbs of bread (see receipt) and two well-beaten eggs ;
dip each piece of eel into the egg, then into the crumbs, and fry
in boiling lard (sufficient to thoroughly cover them) over a gentle
fire (about twenty-five minutes) till of a pale yellow colour.
Serve, placed in a circular form, on neatly folded foolscap paper,
with melted butter, or the following sauce in a tureen.

125. GENOA SAUCE.

Clean and bone four anchovies, put them into a mortar, with a
tablespoonful of capers, a quarter of a clove of garlic, a teaspoon-
ful of curry powder, a saltspoonful of flour of mustard, and
pound till quite smooth ; moisten with a wineglassful of Marsala,
a wineglassful of the caper vinegar, and three wineglassfuls of
cold water ; put this into a saucepan and boil up. Knead a
tablespoonful of baked flour with a quarter of a pound of butter ;
skim the sauce, stir in the thickening, boil fast for ten minutes,
strain and serve.

126. COLLARED EEL.

Have a very large eel, take off the first skin, cut off the fins,
split it down the front from head to tail, and take out the back-
bone ; put the eel into boiling water, with a wineglassful of
vinegar and a tablespoonful of salt, and let it remain five minutes.
Take it out, wipe it quite dry, lay it flat on a board, skin down-
wards. Make a stuffing as follows : — Mix together the following
ingredients, and pound them in a mortar till in a smooth paste:
Three ounces of either fresh-picked shrimps or lobster, the hard

FISH.

yolks of two eggs, two ounces of fine crumbs of bread, a dessert-
spoonful of finely chopped parsley, a saltspoonful of mixed sweet
herbs in powder, the tenth part of a nutmeg, grated, the grated
rind of half a lemon, a tablespoonful of baked flour, three
ounces of butter beaten to a cream, half a saltspoonful of white
pepper, a grain of cayenne, a saltspoonful of salt, and two well-
beaten fresh eggs. Spread the stuffing over the eel, roll it up,
beginning at the tail, bind it tightly, and sew it up in a piece of
stout linen ; put it into a stewpan with an onion, sliced, a quarter
of a clove of garlic, half a carrot, sliced, a tablespoonful of chopped
parsley, one clove, half a saltspoonful of pepper, a saltspoonful of
salt, and two ounces of butter ; simmer over the fire till the
butter is nearly absorbed ; then add a gill of Marsala and half a
pint of water ; boil up quickly, skim, then simmer gently for
forty minutes. Take out the eel, stir two dessertspoonfuls of
flour into the sauce ; boil rapidly for ten minutes. Take off the
linen, and strain the sauce over the eel.

Note. — Collared eel may also be served cold, garnished with aspic jelly
and sliced cucumber.

127. EELS, WITH TARTAR SAUCE.

Have an eel weighing a pound and a half ; skin it, and cut off
the fins; put it into boiling water, with a tablespoonful of vinegar
and a teaspoonful of salt, and let it remain five minutes ; cut it
into three-inch lengths, and roll it in a clean cloth to dry. Make
a batter as follows : — Beat the yolks of two eggs, and mix with
three tablespoonfuls of baked flour; add an ounce of dissolved
butter and the third of a pint of tepid water ; beat quickly for
ten minutes ; let it stand in a cool place for two or three hours.
Beat the whites of the eggs to a stiff froth, and add to the batter ;
continue to beat for ten minutes. Dip the eel into the batter ;
then fry it in boiling lard (enough to cover it) till of a pale brown
colour (about twenty minutes) ; drain on a cloth before the fire.
Place the eel in a circular form on a cold dish, and serve with
the following sauce in the centre : — Rub the hard-boiled yolks
of three eggs to a powder ; add a saltspoonful of flour of mustard,
half a saltspoonful of salt, half a grain of cayenne, and the
beaten yolk of one egg ; stir in, drop by drop, four tablespoonfuls
of Lucca oil, two teaspoonfuls of tarragon vinegar, and one table-

RED MULLET. FRESH HERRINGS.

spoonful of French vinegar ; continue to stir till the sauce becomes
a thick cream ; chop quite fine one shalot, a piece of garlic as big
as a pea, and one small gherkin ; stir these into the sauce, and
serve (cold) as directed.

128. EED MULLET IN PAPER.

"Well wash the mullet; rub each one with a teaspoonful of
salad oil, a teaspoonful of lemon juice, a quarter of a saltspoonful
of salt, the same of white pepper, the twelfth part of a nutmeg,
grated ; put them into a dish, and strew over them a tablespoon-
ful of chopped parsley, two shalots, finely chopped, and let them
saturate for three hours. Spread a sheet of foolscap paper (for
each mullet) with an ounce of butter ; put in the mullet, and
roll the edges neatly and closely, to prevent the butter escaping,
and broil over a gentle fire, or fry in plenty of boiling lard, for
twenty or twenty -five minutes (according to size). Serve in the
paper, with or without the following sauce in a tureen.

129. SAUCE FOR RED MULLET.

Pound the yolks of three hard-boiled eggs with a teaspoonful
of flour of mustard, a saltspoonful of salt, half a saltspoonful of
white pepper, a tablespoonful of baked flour, a dessertspoonful of
French vinegar, and three ounces of dissolved butter ; add half a
pint of cold water. Rub a saucepan three times across the
bottom with fresh-cut garlic ; put in the sauce, and stir over a
brisk fire till it boils ; add a tablespoonful of finely chopped
parsley, boil up, and serve at once.

130. RED MULLET, BAKED.

Wash the mullet, and rub it well with lemon juice ; put it
into a tin dish with a large mushroom, finely chopped, two sha-
lots, chopped, three thin slices of carrot, and lour sprigs of
parsley chopped, a saltspoonful of salt, the same of white pepper,
a quarter of a pint of Marsala ; bake in a moderate oven for
thirty-five minutes or three quarters of an hour. Baste con-
stantly with dissolved butter (six ounces for three fish) ; serve
with the sauce poured over the mullet.

Note. — This receipt is written for a large mullet.

FISH.

131. FRESH HERRINGS.

Cut off the heads, and well clean the herrings ; place them on
a gridiron over a bright fire, and broil for ten or twelve minutes,
according to size ; serve very hot, with the following sauce in a
tureen.

132. MUSTARD SAUCE FOR FRESH HERRINGS.

Knead a dessertspoonful of baked flour and a teaspoonful of
flour of mustard with three ounces of butter, and stir into a gill
of boiling water; boil five minutes; add a teaspoonful of vinegar,
and serve.

133. BOILED HERRINGS.

Put them into boiling water with a wineglassful of vinegar and
a tablespoonful of salt, and simmer ten minutes ; serve on a
napkin, with the preceding sauce in a tureen.

134. BAKED HERRINGS.

Take off the heads of six herrings ; put them into a deep dish
and season with a saltspoonful of pepper, a teaspoonful of salt, a
quarter of a grain of cayenne, two cloves, four allspice, six pepper-
corns, a blade of mace, half an inch of bruised ginger, and a tea-
spoonful of grated horseradish ; add a 'gill of cold water and a gill
of good vinegar. Bake in a slow oven for half an hour. Serve
cold, with the sauce strained, and a teaspoonful of finely chopped
chives added.

135. BAKED SPRATS.

Follow the preceding receipt exactly, except for time ; eighteen
minutes will be sufficient.

136. BROILED SPRATS.

Wash the sprats in cold water, and wipe them quite dry;
place them on a folding wire gridiron, and broil over a quick
bright fire for six or eight minutes. Serve very hot, and only a
few at a time, as they spoil if not eaten immediately.

Note. — The heads should be left on when broiled.

HADDOCK. BLOATERS. FRIED FLOUNDERS.

137. BROILED KIPPERED SALMON.

Soak the salmon in warm water for two hours ; wipe it dry,
dip it into dissolved butter, and broil over a bright fire for eight
or ten minutes ; rub it over with a small piece of fresh butter,
and serve very hot.

138. DRIED HADDOCK.

Rub the fish well with a clean cloth ; cut it in two, and if
large, each side into three pieces. Broil over a bright fire for
eight minutes. Serve hot, the skin downwards, and rub the
upper side well over with fresh butter.

139. DRIED HADDOCK, BOILED.

Dip the fish in hot water and take off the skin ; lay the fish
in a frying-pan, cover it with warm water, and simmer for eight
or ten minutes, according to the size of the fish. Drain ; rub an
ounce of fresh butter over the fish, and send to table hot.

140. BLOATERS.

Cut off the head, tail, and fins ; split the fish down the back,
and remove the bone ; close the fish, and broil for six minutes
over a bright fire ; rub the inner side over with fresh butter, and
serve very hot.

Note. — All other dried fish may be treated as in the foregoing receipt.

141. WATER SOUCHET.

Trout, perch, or flounders may be used for souchet. Clean
the fish and cut off the heads ; put a pint of water into a bright
stewpan, with a saltspoonful of salt, half a saltspoonful of white
pepper, a saltspoonful of finely grated horseradish, three parsley-
roots, well washed and cut into shreds ; boil ten minutes ; put in
the fish (six or eight small fish), and twelve good sprigs of
parsley; simmer ten minutes. Serve in a deep dish. A plate of
thin brown bread and butter and a cut lemon should be handed.

142. FRIED FLOUNDERS.

Dip the fish into beaten egg, dredge it with baked flour, and

FISH.

fry in boiling fat to a pale yellow brown. About six minutes
will cook them. Serve upon neatly folded writing paper.

143. FRIED PERCH.

Dip the fish into beaten egg, then into dried crumbs, and fry
in boiling fat till of a pale brown colour ; from six to ten minutes,
according to the size of the fish. Serve upon writing paper, with
or without melted butter in a tureen.

144. STEWED CARP.

Scale, draw, and clean the fish carefully ; peel and slice a
large onion, a carrot, a large mushroom, and half a turnip ; put
them into a stewpan, with a bunch of parsley, a sprig of thyme,
a bay leaf, the thin rind of half a lemon, two cloves, three allspice,
six peppercorns, and six ounces of good butter ; fry for eight
minutes ; stir in a large tablespoonful of flour, then a gill of
good gravy, and the strained juice of two lemons. Put in the
fish, boil up quickly; add half a pint of port or claret, a tea-
spoonful of soy, a dessertspoonful of Harvey-sauce, a teaspoonful
of anchovy- sauce, and half a grain of cayenne ; simmer very
gently for half an hour ; take out the fish, put it into a hot oven
for three or four minutes ; skim and strain the sauce, and pour it
over the fish.

Note. — The time given is for a fish weighing two pounds.

145. BAKED CARP.

Well wash and cleanse the fish ; rub it over with the juice of
a lemon, and let it stand for an hour ; put it into a tin baking-
dish, with a quarter of a pound of boiling butter and two shalots,
finely chopped ; cover the fish with writing paper thickly spread
with butter, and bake for one hour ; baste constantly. Serve with
the following sauce poured over : — Knead three ounces of butter
■with a tablespoonful of baked flour, and stir into the third of a
pint of boiling water ; add a gill of thick cream and the strained
juice of a lemon, by degrees ; chop quite fine three or four
gherkins ; pour the sauce over the fish, strew it over with the
gherkins, and serve immediately.

Note. — Carp is better for being kept a day.

BAKED AND BOILED PIKE.

146. TENCH.

The two foregoing receipts may be exactly followed for tench,
or it may be cooked and served with carp.

147. BAKED PIKE.

Scale the fish, cut off the fins, draw out all the inside (the
roes also, as they are not eaten) ; put it into cold water for half
an hour. Make a stuffing as follows : — Half a pound of beef-
suet, finely chopped, two ounces of fine crumbs of bread, a tea-
spoonful of anchovy-sauce, a teaspoonful of mixed sweet herbs,
half a saltspoonful of pepper, half a grain of cayenne, the
eighth part of a nutmeg, grated, the grated rind of half a
lemon and the juice, a dessertspoonful of chopped parsley, one
egg well beaten, with a tablespoonful of cream. Mix these in-
gredients thoroughly, and fill the inside of the fish ; place the
fish in a tin dish, with half a pint of good gravy, half a pint of
Marsala, a dessertspoonful of anchovy-sauce, a teaspoonful of soy,
two tablespoonfuls of mushroom ketchup, the juice of two lemons,
strained, and two finely chopped shalots ; dissolve six ounces of
good butter, baste the fish frequently with it, and bake in a
moderately heated oven for from an hour to an hour and a half ;
strain the sauce into a saucepan, and stir into it a tablespoonful
of baked flour ; boil three minutes ; add a dessertspoonful of
finely chopped parsley ; place the fish on a hot dish, pour the
sauce over, and serve.

Note. —Pike is better for being kept a day before dressing.

148. BOILED PIKE.

Scale, draw, and well wash the fish, and put it into nearly boil-
ing weak stock of any kind, with a sliced onion, a tablespoonful
of vinegar, a tablespoonful of salt, and a bunch of parsley ; let it
simmer gently for an hour. Serve upon a neatly folded napkin,
with the following sauce in a tureen : — Strain three-quarters of a
pint of the liquor the fish is boiled in, knead six ounces of
butter with two tablespoonfuls of baked flour, and stir in ; boil
five minutes. Chop fine either six gherkins or two tablespoon-

FISH.

fills of capers ; add this, with a tablespoonfiil of the pickle vinegar,
and serve.

Note. — The liquor will be excellent for any kind of fish soup, reserved
in an earthen uncovered pan.

149. OYSTERS.

When eaten uncooked, should be sent to table the instant they
are opened. Cut lemons and thin brown bread and butter should
be served with them.

150. GRILLED OYSTERS.

Put the oysters unopened on a gridiron ; as soon as they open
slightly, insert a small piece of fresh butter mixed with a little
cayenne ; when quite open they are done. Serve in both shells.
About seven minutes will be required for dressing them.

151. STEWED OYSTERS.

Take off the beards of four dozen fresh-opened oysters, put
them into a basin, and pour over them the strained juice of one
lemon. Put the beards and liquor into an enamelled saucepan,
with a blade of mace, the eighth part of a nutmeg, grated, a small
piece of thin lemon peel, a quarter of a grain of cayenne, half a
saltspoonful of white pepper, and boil for a quarter of an hour.
Knead three ounces of fresh butter with two dessertspoonfuls of
baked Hour, and stir in for five minutes; strain. Add the
oysters, simmer gently five minutes ; stir in a gill of good cream,
and serve.

152. SCOLLOPED OYSTERS.

Three dozen will make two scollops or one small dish. Take
off the beards, boil the liquor with a blade of mace and a small
piece of thin lemon peel, and strain it over the oysters ; let them
stand till cold. Take out the oysters, and season them with half
a grain of cayenne, and half a saltspoonful of white pepper. Rub
a thick slice of bread, one day old, in a clean cloth till it is in
very fine crumbs ; mix with them the eighth part of a nutmeg,
grated, half a saltspoonful of salt, and half a saltspoonful of white
pepper. Lay the crumbs and oysters in layers (either in two

FRIED OYSTERS. CURRIED OYSTERS.

scollop-sliells or a small tin dish), finishing with crumbs. Put
half an ounce of butter in the centre of each shell, and half an
ounce more on the top. Pour over each shell two dessertspoon-
fuls of the liquor, put them into a very quick oven, or before a
good fire, and bake to a pale brown colour. They will require
about fifteen or eighteen minutes.

153. FRIED OYSTERS.

Boil the liquor, and strain it over the oysters ; let them remain
till cold. Mix three tablespoonfuls of baked flour with the third
of a pint of the oyster liquor and the strained juice of one lemon
till in a smooth batter ; add the well-beaten yolks of two eggs ;
beat the batter lor twenty minutes. Dry and beard the oysters.
Beat the whites of the eggs to a stiff froth ; mix them well with
the batter, throw in the oysters ; then fry them in plenty of boil-
ing lard till of a pale yellow-brown. They will require about
eight minutes. Drain on a sieve before the fire for one minute,
and serve them very hot, placed in a circle on neatly* folded
white paper or on a napkin.

Note. — Large oysters are best for frying.

154. CURRIED OYSTERS.

Chop an onion quite fine, knead two tablespoonfuls of curry-
powder and a dessertspoonful of baked flour with a quarter of a
pound of butter ; put this and the onion into a frying-pan, and
fry slowly till the onion is quite soft, stirring all the time ; mix
in a gill of the oyster liquor and the strained juice of a lemon.
Take off the beards, put in the oysters, and simmer five minutes,
carefully stirring ; serve immediately, with a separate dish of
rice and a bottle of chutney.

Note. — The receipt is for four dozen of oysters.

155. RICE FOR CURRIED OYSTERS.

Well wash half a pound of rice ; boil it ten minutes in a quart
of water ; strain, and boil it twelve minutes more in a pint and
a half of new milk. Drain on a sieve before the fire ; stir with
a wooden fork, to separate each grain. Serve as directed.

Note. — The milk may be used for white sauce.

Fisn.

156. OYSTER VOL-AU-VENT.

Make a puff paste with three-quarters of a pound of dry sifted
flour, three-quarters of a pound of fresh butter, the yolk of an
egg, the strained juice of a lemon ; beat the egg first alone, then
with a gill of cold water ; add the lemon juice. Put the flour
into a bowl ; stir in the liquid, and make it into a soft paste,
touching it as little as possible. Squeeze the butter in a cloth ;
slightly sprinkle the paste slab with flour ; lay on the paste, make
a hole in the centre, put in the butter ; turn over the edges, and
roll out four times. Let the paste stand in a cold place for an
hour ; roll out two or three times ; then roll it the last time an
inch and a quarter thick. Press a tin vol-au-vent cutter quickly
down, so as to take off the rough edges, and cut it the size and
shape required. Make a circular incision with a penknife a
quarter of an inch deep and half an inch from the edge ; place
it on a baking-tin, and bake in a hot oven for three-quarters of
an hour. If the oven is not equal in heat, the vol-au-vent
must be turned once or twice, that it may rise all round alike ;
with a penknife take out the centre carefully, remove the soft
paste, and fill the vacancy with oysters prepared as follows: —
Beard three dozen oysters ; put the liquor into a saucepan
with the beards, a small piece of mace, the eighth part of a
nutmeg, grated, a grain of white pepper, a grain of cayenne,
the thin rind of half a lemon, and the strained juice ; boil up.
Knead three ounces of butter with a dessertspoonful of baked
flour, and stir in ; boil till it is reduced to a quarter of a pint ;
strain; add the oysters; simmer six minutes; stir in a gill of
very thick fresh cream, and use as directed. Serve the vol-au-
vent on a neatly folded napkin.

157. OYSTER PATTIES.

Strain the juice of a lemon into a gill of cold water, and stir in
sufficient to well moisten three-quarters of a pound of dry sifted
flour ; knead to a smooth paste; lay it on a slab, and spread over
thi-ee -quarters of a pound of good fresh butter ; turn over the four
sides, dredge with flour, and roll out; fold it again, and roll it
out four times ; then fold it in three, and let it stand in a cool
place for two hours. Have ready two circular patty cutters, one

LOBSTER PATTIES. CURRIED LOBSTER.

two inches and a half across, and the other one inch and a half.
Roll the paste out the third of an inch thick; dip the cutters
into flour, and cut out eight of the larger size ; press the smaller
size on the centre of each piece of paste, cutting it the sixth of a
an inch deep. Roll out the remainder of the paste, and cut out
eight of the smaller pieces ; place them all on a baking tin, and
bake in a quick oven till of a pale brown colour, about twenty
minutes. Take them out, and with a sharp penknife remove the
centre paste from the larger sized pieces. Fill the vacancy with
oysters prepared as follows. Place the smaller piece, or lid, over,
and send to table on a neatly folded hot napkin. Take off the
beards of two dozen of oysters ; throw the oysters into boiling
water ; put the beards and the liquor into a saucepan, with half
au inch of mace, the tenth part of a nutmeg, grated, the thin
rind of half a lemon, a grain of white pepper, a quarter of a
grain of cayenne, and boil fast for ten minutes. Strain ; cut the
oysters into six pieces ; stir a tablespoonful of Oswego flour into
half a gill of thick cream ; put the oysters into the liquor, add a
tablespoonful of lemon juice, simmer two minutes; stir in the
cream, and, when thickened, fill the patties as directed.

158. LOBSTER PATTIES.

Make a paste, and proceed as directed in the foregoing receipt,
using lobster instead of oysters. Take the meat out of a good-
sized hen lobster, and chop it small ; put the shells into half a
pint of milk, with half an inch of mace, the thin rind of half a
lemon, the tenth part of a nutmeg, grated, half a grain of
cayenne, a grain of white pepper, a quarter of a saltspoonful of
salt, and simmer for ten minutes ; then strain. Put the lobster
into the milk, and simmer for five minutes. Stir a dessertspoon-
ful of Oswego flour into half a gill of thick cream, and add to
the rest ; stir till it thickens, then fill the patties as directed.

159. CURRIED LOBSTER.

Take the meat from the shell of two moderate-sized fresh hen
lobsters ; cut it into half-inch square pieces ; chop quite small a
good-sized onion ; knead two tablespoonfuls of curry-powder
and a dessertspoonful of baked flour with three ounces of fresh

FISH.

butter. Fry the onion and butter together till nicely browned ;
stir in a gill of cocoa-nut milk, or thin cream ; put in the lob-
ster, and stir for eight minutes ; add a saltspoonful of salt and
the strained juice of a lemon. Serve on a bed of rice. Well
wash and boil half a pound of the best rice in a quart of water
for twenty minutes ; drain on a sieve, and separate each grain
with a wooden fork ; place the rice on the dish in the form of a
well ; put the lobster in the centre, and serve with mixed pickles
or chutney separate.

160. LOBSTER CUTLETS.

Take the meat out of one large or two small hen lobsters ; pound
it and season with a saltspoonful of salt, three-quarters of a salt-
spoonful of white pepper, half a grain of cayenne, and two
ounces of dissolved fresh butter. Pound the coral and spawn; add
the well-beaten yolks of two eggs, and a teaspoonful of baked
flour ; stir over a gentle fire for two minutes ; then mix it with
the lobster. Set it in a cool place for an hour. Make up the
meat into four or six small cutlets ; dip each into beaten egg,
then into fine dried bread crumbs ; let them stand ten minutes
in a cool place ; then redip them in egg and crumbs. F ry (nine
or ten minutes) in plenty of boiling lard, till of a pale brown
colour. Put the end of a small claw into the narrow part of the
cutlets, and serve very hot.

161. BASHAWS OF LOBSTER.

Have a very large fresh-boiled hen lobster, split it down the
back, take out the meat, and mince it quite small; season with three
grains of cayenne, a saltspoonful of white pepper, the eighth part
of a nutmeg, grated, half a saltspoonful of salt, and two ounces of
dissolved butter. Season three ounces of fine crumbs of bread
with a quarter of a saltspoonful of salt, the same of white pepper,
and the tenth part of a nutmeg, grated. Take off the small claws;
wipe out the four quarters of the shell ; spread over each a dessert-
spoonful of the crumbs, and put in the fourth part of the lobster;
cover closely with the crumbs. Baste the four bashaws with
three ounces of dissolved butter, and bake in a quick oven for ten
or twelve minutes. If not nicely coloured, pass a red-hot sala-
mander over the top. Serve in the shells, placed on a neatly
folded napkin.

LOBSTER. TOTTED SHRIMPS. MUSCLES.

162. POTTED LOBSTER.

The lobsters must be quite fresh. Take out the meat and
pound it to a smooth paste ; season (to half a pound) with a
saltspoonful of good anchovy-sauce, three-quarters of a saltspoon-
ful of white pepper, a grain of cayenne, the eighth part of a
nutmeg, grated, and three ounces of dissolved butter. Pound till
well mixed, then press the lobster into pots, or a small pie-dish,
and pour over two ounces of dissolved butter. When the butter
is set, it is ready for use.

163. POTTED SHRIMPS.

Take off the shells of three quarts of fresh-boiled shrimps; season
with the sixth part of a nutmeg, grated, two grains of cayenne, a
saltspoonful of white pepper, and a quarter of a pound of fresh
butter, dissolved. Press the shrimps into pots or a small pie-dish ;
pour over the top two ounces of dissolved butter. When firm they
are fit for use. Another way, and sometimes preferred, is to
pound the shrimps to a paste, add the seasoning, and finish as
directed.

164. MUSCLES, PLAIN BOILED.

Clean the shells with a brush, remove the weed, and wash the
muscles in several waters. Put them into a large saucepan, with
two tablespoonfuls of salt (no water), shake the pan till they are
done, which is known by the shells opening. If to be served
plain, turn them into a tureen, and send them to table quite hot.

165. SCOLLOPED MUSCLES.

Boil them as directed in the foregoing receipt. Pull out the
weed from each muscle (it will be found under the black tongue) ;
season (to one pound) with a saltspoonful of pepper, the sixth
part of a nutmeg, grated, the grated rind of half a lemon,
and a grain of cayenne. Put four ounces of crumb of bread,
one 'day old, into a clean cloth, and rub it to fine dust ; season
with half a saltspoonful of salt, and the same of pepper. Put a
layer of crumbs into a flat dish, place the muscles on them, pour
over an ounce of dissolved butter, cover closely with crumbs,
add three tablespoonfuls of the muscles’ liquor, dropped equally

FISH.

over the surface, baste with three ounces of dissolved butter, and
bake in a quick oven for ten or twelve minutes. Serve in the
same dish, placed on a napkin on another dish.

166. STEWED MUSCLES.

Well clean and boil the muscles as directed ; remove the weed
from under the black tongue of each muscle ; take the third of a
pint of the liquor, boil in it a bay leaf, two sprigs of parsley, a
small sprig of thyme, and a chopped shalot ; knead three ounces
of butter with two dessertspoonfuls of baked flour ; strain the
liquor, stir in the butter, boil ten minutes, put in the muscles,
add a gill of good cream, simmer two minutes, stirring all the
time, and serve.

167. PICKLED MUSCLES.

Boil the muscles as directed in the first receipt ; remove the
weed from under the black tongue of each muscle ; put them into
a dish or jar; mix half a pint of vinegar with half a pint of muscle
liquor, add a chopped shalot, a bay leaf, half an inch of bruised
ginger, two cloves, four allspice, six pepper-corns, and a grain
of cayenne; boil ten minutes, and strain over the muscles. Let
them remain four hours or longer.

168. ANCHOVY TOAST, WITH WHITE SAUCE.

Boil half a pint of new milk with a bay leaf and a laurel leaf ;
beat six eggs, leaving out two of the whites ; take out the leaves
and mix the eggs and milk together. Add a gill of thick fresh
cream, and stir over a gentle fire till it begins to thicken ; let it
stand to get cold ; stir it frequently while cooling. Scald ten an-
chovies, scrape them, and remove the bones ; pound the fish to a
smooth paste ; cut two rounds of bread, without crust, off a small
loaf, one day old, toast it on both sides, and well butter it with
fresh butter ; spread each piece of bread with the anchovy-paste,
lay one on the other, and cut them into six pieces. Pour over
the white sauce, and serve.

Note. — The bread should be half an inch thick.

VENISON AND MUTTON.

169. HAUNCH OF VENISON.

Venison should hang in a dry airy place from ten days to
three weeks, according to the weather, and be rubbed dry with
a clean coarse cloth, night and morning. When about to dress it,
saw off the shank and the chine bones, strip off the skin, and trim
off all rough pieces. Make a paste as follows : — Rub three pounds
of sweet dripping into four pounds of flour and a quart of bran ;
mix it into a stiff paste with hot water ; let it stand one hour to
get firm ; roll it out half an inch thick, and entirely cover the
venison with it : make it adhere of an equal thickness all over.
Hang the venison before a large solid fire for three-quarters of
an hour, near ; then withdraw it, and let it roast gradually till
done, basting it frequently with dissolved dripping. Allow
thirteen minutes to the pound, weighed with the paste on. Half
an hour before serving, split the paste with a knife, take it off1 ;
dredge the haunch slightly with baked flour, and baste with dis-
solved butter till done. Place the venison on a very hot dish,
the fat uppermost ; pour a little of the gravy, made as follows,
into the dish, and send to table immediately. Serve the rest of
the gravy and the sweet sauce in tureens. (French beans, plain
boiled, should also be served with venison.) To make the
gravy, have three pounds of scrag of mutton, half a pound of
liver, one kidney, and the venison trimmings, well washed. Put
them into a stewpan, with a chopped shalot, half a carrot, sliced,
a teaspoonful of salt, one clove, a bay leaf, six pepper-corns,
two ounces of butter, a dessertspoonful of baked flour, and fry
till brown. Add two tablespoonfuls of rum or brandy, a black
onion, and a quart of water. Simmer for four hours, skimming
frequently. Strain ; add a wineglassful of port wine, and serve
at once. Dissolve in an enamelled saucepan one pound, or more,
of red currant, or ashberry, jelly, and serve in a tureen.

170. NECK OF VENISON.

Follow the preceding receipt exactly, except in time ; eleven
minutes to the pound will be sufficient for a neck.

MUTTON.

in. HASHED VENISON.

Make three-quarters of a pint of gravy as directed in haunch
receipt. Cut about one pound and a half of cold venison into
neat slices the third of an inch thick ; leave on the fat. Season
with a saltspoonful of white pepper, a teaspoonful of salt, and a
tablespoonful of baked flour. Put the meat and the gravy into a
bright stewpan, shake it frequently, and simmer very gently for
half an hour. Add a quarter of a pound pot of red currant
jelly and a wineglassful of port wine, simmer two minutes
longer ; then serve, very hot, with a dish of plain boiled French
beans separate.

172. HAUNCH OF MUTTON.

Order a haunch of fine South Down mutton that has been
kept ten or twelve days, and desire the butcher to trim it
ready for dressing ; rub it well with a coarse cloth, and dredge
it over with dry flour ; tie it in large sheets of white paper,
thickly spread with sweet dripping ; hang it before a good fire,
for the first half hour near, then draw it to a distance, and roast
slowly till done ; baste constantly ; twenty minutes before serving
take off the paper, dredge the mutton slightly with baked flour,
and baste it with two ounces of dissolved butter ; pour off the
dripping ; add a teacupful of boiling water and a saltspoonful of
salt to the gravy dripped from the meat ; pour it into a hot well-
dish, place the haunch on the dish, the broad side uppermost,
and serve at once, with red currant jelly turned out on a glass
dish or a plate.

Note. — Time for roasting: underdone, ten minutes to the pound; with
the gravy in, fourteen minutes; well done, eighteen minutes. In frosty
weather, two minutes to the pound must be added in each ease.

173. SADDLE OF MUTTON BOASTED.

The saddle should be hung for ten days. Dredge it with dry
flour ; put it into a sheet of paper, thickly spread with sweet
dripping ; hang it before a good fire, quite close for twenty
minutes, then at a distance, till done. A quarter of an hour
before serving, take off the paper ; put half a saltspoon of salt
into a teacupful of boiling water ; pour it over the mutton ; then
baste till slightly browned. Pour off the fat, and serve the

LOIN OF MUTTON.

dripped gravy in the dish. Send to table very hot, and with a
pot of red currant jelly turned out on a plate.

Note. — A saddle, to be underdone, will require only seven minutes to the
pound ; with the gravy in, ten minutes ; and well done, a quarter of an
hour. In frosty weather, add a quarter of an hour for the joint (in each
case) extra.

174. LOIN OF MUTTON ROASTED.

Place it before a quick bright fire, quite close for ten minutes ;
draw it back, and roast slowly at a distance for one hour. A
few minutes before serving, dredge it with baked flour and
half a saltspoonful of salt ; baste it well from the beginning.
Pour off the dripping, and serve its own gravy, with a little
boiling water added to it in the dish.

175. LOIN OF MUTTON STUFFED, AND SERVED WITH

RICH GRAVY.

Bone a fine loin of Mutton, trim off some of the fat, and beat
the mutton with a rolling pin to flatten it and to make it tender.
Make a stuffing with a quarter of a pound of mutton-suet chopped
fine, half an ounce of sweet almonds, boiled ten minutes and
pounded to paste, an ounce of crumbs of bread, a teaspoonful
of chopped parsley, a saltspoonful of mixed sweet herbs, half a
saltspoonful of pepper, and the same of salt, a grain of cayenne,
a grate of nutmeg, a grate or two of lemon peel, and two eggs,
leaving out one white ; mix these well together, and spread the
stuffing equally over the inner side of the mutton ; roll it neatly
lengthways, skewer it up, and roast before a good fire, at a distance,
for an hour and a half, basting continually. Put the bones into
a saucepan, with a black onion, one shalot, a piece of garlic the
size of a pea, half a carrot, half a head of celery, and a pint of
water ; stew three hours. Strain, and add a tablespoonful of
baked flour, a dessertspoonful of mushroom ketchup, a teaspoonful
of soy, half a saltspoonful of salt; boil up for ten minutes; add
a wineglassful of port wine. Pour the gravy over the mutton,
and serve very hot.

176. LOIN OF MUTTON STEWED WITH PICKLES.
(Second dressing.)

Trim off some of the fat of the remains of a roast loin of

MUTTON.

mutton, leaving about the eighth of an inch thick n, and quite
evenly cut ; put the mutton into a stewpan, with a teacupful of
made gravy, a teacupful of mixed pickles, a dessertspoonful of
chutney, a tablespoonful of mushroom ketchup, a teaspoonful of
soy, a tablespoonful of pickle vinegar, and half a grain of cayenne.
Simmer very gently for one hour ; baste the mutton frequently
with the gravy. Skim off all the fat, and serve very hot.

177. FILLET OF MUTTON.

(Second dressing.)

Cut a neat compact piece (about a pound and a half) off a
cold roast leg of mutton ; put it into a stewpan, with an onion,
finely chopped, three large mushrooms, finely chopped, an ounce
of butter, kneaded with a dessertspoonful of baked flour, the
strained juice of a lemon, a teaspoonful of salt, a saltspoonful of
pepper, a teacupful of gravy ; simmer very gently for three-
quarters of an hour ; shake the stewpan frequently, and baste
the mutton with the gravy ; skim off all the fat ; add a small
wineglassful of Marsala, and serve at once.

178. POUNDED MUTTON CUTLETS IN ITALIAN PASTE,
WITH TAETAE SAUCE.

(Second dressing.)

Half a pound of cold roast mutton, without fat or skin, three
ounces of cooked ham, and a piece of garlic the size of a pea,
pounded to a paste ; season with a saltspoonful of pepper, the
tenth part of a nutmeg, grated, an ounce of dissolved butter, and
three tablespoonfuls of mutton gravy ; mix well, and let it stand
in a cool place for an hour. Make a paste as follows : — Beat the
yolk of an egg with three tablespoonfuls of cold water ; mix it
into six ounces of dried flour, and knead to a firm paste ; roll
it out as thin as a shilling, cut it into three equal sized squares,
and each square into two triangles ; divide the meat into six
parts ; put one into each piece of paste, turn it over, and trim it
to the form of a cutlet ; press the edges to make them adhere ;
put them into a stewpan half full of boiling fat, and fry to a pale
brown colour (twelve minutes) ; drain on a sieve before the fire
for three minutes, then serve with the following sauce : — Boil
four eggs ten minutes; when cold, pound the yolks to powder;

MUTTON CUTLETS. MINCED MUTTON.

add one well-beaten yolk, half a saltspoonful of white pepper,
half a saltspoonful of salt, a teaspoonful of flour of mustard, and,
by degrees, four tablespoonfuls of salad (Lucca) oil ; then drop
by drop a teaspoonful of tarragon vinegar and two dessertspoonfuls
of vinegar ; stir the same way the whole time ; add a teaspoonful
of finely chopped chives ; put the sauce on a cold dish and the
cutlets (hot) round it.

179. MINCED MUTTON CUTLETS, WITH TOMATO SAUCE.

(Second dressing.)

Cut one pound of cold mutton into thin slices, without fat or
skin ; mince it as fine as possible ; season with a teaspoonful of
salt, a saltspoonful of pepper, a grain of cayenne, half a shalot,
chopped ; add four tablespoonfuls of mutton gravy, with a
drachm of isinglass dissolved in it, and an ounce of dissolved
butter ; stir till firm. Form the mince into seven or eight equal
sized cutlets ; dip them into beaten egg, then into baked flour,
and let them stand in a cool place for an hour. Dip them again
into egg and flour, and fry in plenty of boiling fat over a quick
fire for eight minutes; put a teacupful of tomato-sauce into a
small saucepan Avitli a dessertspoonful of vinegar ; knead a tea-
spoonful of baked flour with half an ounce of fresh butter, and
stir into the sauce for five minutes. Serve the cutlets round the
dish, and the sauce in the centre.

180. MUTTON CUTLETS IN HASTE.

(Second dressing.)

Cut up either loin or neck of cold mutton into cutlets the third
of an inch thick ; trim off some of the fat ; season each with half
a saltspoonful of salt and a quarter of a saltspoonful of pepper ;
dip them into beaten egg, then into fine dry crumbs of bread,
and fry over a quick fire in boiling fat for six minutes. They
should be a light-brown colour. Serve very hot.

Note. — Slices off a leg of mutton may be used, and any sauce or graTy
may be added.

181. MINCED MUTTON, WITH MACARONI WALL.

(Second dressing.)

Chop quite fine three-quarters of a pound of cold roast mutton ;
season with a saltspoonful of salt, a saltspoonful of pepper, the

MUTTON.

tenth part of a nutmeg, grated, and a tablespoonfui of baked
flour ; rub a stewpan three times across the bottom with garlic ;
put in the mutton, add a teacupful of gravy, a dessertspoonful of
. walnut ketchup, a tablespoonful of Oude-sauce, a dessertspoonful
of walnut pickle, and a dessertspoonful of brandy or rum ;
simmer gently (stir occasionally) for half an hour. Boil a quarter
of a pound of macaroni in a quart of water for half an hour ;
drain ; put it into a saucepan, with half a pint of new milk, an
ounce of butter, half a saltspoonful of salt, a saltspoonful of
fresh-made mustard, a quarter of a grain of cayenne ; simmer
till tender (a quarter of an hour or twenty minutes). Place it
round the dish in the form of a vrall ; put the mince in the
centre, and serve.

182. MUTTON, WITH TRUFFLES OR MUSHROOMS.

(Second dressing.)

Cut into neat slices a quarter of an inch thick, about one
pound of cold roast leg of mutton ; trim off the fat and skin ;
rub a piece of garlic twice across the bottom of'a pie-dish ; chop
an onion quite fine; put it into the dish, with an ounce of butter;
season the meat with a teaspoonful of salt, a saltspoonful of
pepper, and a quarter of a grain of cayenne ; put half of it into
' the dish. Peel four truffles or four large mushrooms ; cut them
into slices, lay them on the meat ; add an ounce of butter, in
four pieces ; put in the rest of the meat, and another ounce of
butter ; pour over half a teacupful of mutton gravy ; cover
closely with another dish, and bake in a slow oven for three-
quarters of an hour. Serve very hot.

183. BROILED MUTTON-CHOPS.

The chops should be off the middle of the loin, three-quarters
of an inch thick, and not too fat. The gridiron must be quite
clean ; the fire quick and bright ; the chops turned two or three
times with steak-tongs, or by placing the fork in the fat. For
those who like them under-done , ten minutes will be sufficient ;
well-done, fifteen minutes. Serve them between two hot plates
(a chop to each person), the moment they are done, and without
any addition.

Note.— In giving orders to the butcher for mutton-chops, be particular
in saying: 1 Three-quarters of an inch thick off the middle of the loin, and
well-kept old mutton'

MUTTON CUTLETS.

184. MUTTON CUTLETS, WITH TOMATO SAUCE.

The cutlets must be from the best end of a well-kept neck
of mutton ; trim off all the fat, pith, and gristle ; bare the
bone about an inch and a half ; dip each cutlet in oiled butter,
and strew over both sides fine crumbs of bread ; fry them slowly
in plenty of lard to a pale brown colour, twenty minutes ; pour
a small bottle of tomato-sauce into a saucepan; mix together a
teaspoonful of baked flour and half an ounce of fresh butter ;
stir it into the sauce for ten minutes ; add eight drops of vinegar;
pour the sauce into the centre of the dish, and place the cutlets
tastefully round it.

Note. — Each cutlet should have a bone in it, and the meat should not be
thicker than the bone. Large thick cutlets are vulgar and ugly.

185. MUTTON CUTLETS, WITH PORTUGUESE SAUCE.

Take five or six cutlets off the best end of a neck of mutton ;
trim off the fat, bare the bone, and beat the cutlets with a
chopper ; season two ounces of fine crumbs of bread with
the eighth part of a nutmeg, grated, a saltspoonful of salt, half a
saltspoonful of pepper, and a quarter of a grain of cayenne;
dip the cutlets into beaten egg (one), then into the crumbs ; fry
slowly in plenty of boiling fat till of a pale brown colour,
fifteen or twenty minutes. Peel and chop fine an onion, a large
apple, half a clove of •garlic, six Sultana raisins ; put them into
a saucepan, with a wineglassful of vinegar, a teaspoonful of moist
sugar, a tablespoonful of gravy, one clove, and four peppercorns ;
simmer twenty minutes ; add a wineglassful of port wine ; rub
through a sieve ; place the cutlets round the dish, and the sauce
in the centre. Serve immediately.

186. MUTTON CUTLETS, WITH MUSHROOM SAUCE, WHITE.

Have six or seven cutlets off the best end of a neck of mutton ;
trim off the fat, pith, and gristle, and bare the bone an inch from
the end. The cutlets must not be thicker than the bone, and all
trimmed to the same size. Hub each cutlet with lemon juice,
and season the whole with a teaspoonful of salt, a small teaspoon-
ful of white pepper, the grated rind of half a lemon, the eighth
part of a nutmeg, grated ; put them into a bright tin dish, with
half an ounce of butter on each, and bake in a slow oven for

MUTTON.

three-quarters of an hour. Put the third of a pint of new milk
into a bright saucepan, with a shalot, a quarter of a clove of
garlic, a small piece of thin lemon peel, a bay leaf, half of a
laurel leaf, and three sprigs of parsley ; boil ten minutes, and
strain. Peel twenty fresh button mushrooms ; put them into a
pint of boiling water, with a teaspoonful of salt and the juice of
a lemon ; boil fast for ten minutes ; drain. Beat the yolk of a
fresh egg with half a gill of thick cream ; stir it into the milk ;
add the mushrooms ; boil up for two minutes. Serve the sauce
over the cutlets, which must be neatly placed on the dish, the
ends of the bones all meeting in the centre.

187. MUTTON CUTLETS, WITH VEGETABLE SAUCE.

Trim off the fat and pith of six or seven cutlets from the best
end of a neck of mutton ; put them into a pie-dish, with a tea-
spoonful of salt, a saltspoonful of pepper, and three ounces of
butter ; cover the dish closely, and bake in a slow oven nearly
an hour. Make a sauce as follows : — Clean and cut up one
small carrot, a small head of celery, half a small turnip, an
endive, a handful of spinach, and two Jerusalem artichokes; put
them into a saucepan, with half a pint of stock or gravy, a salt-
spoonful of salt, the sixth part of a nutmeg, grated, the grated
peel of half a lemon ; boil for three-quarters of an hour ; drain
the cutlets before the fire on a napkin ; stir the butter into the
sauce ; boil up. Rub the sauce through a fine hair sieve ; add
the strained juice of a lemon ; and serve the sauce in the centre
of the dish, and the cutlets round it, the bones all meeting in the
centre.

188. MUTTON CUTLETS, BRAISED.

(Served with Spinach or Sorrel.)

Cut five or six cutlets, the width of the bone, off a neck of
mutton ; trim off all the fat, and bare the bone an inch at the
end ; season with a teaspoonful of salt and a saltspoonful of
pepper, and dredge each cutlet with dried flour. Make a bright
stewpan hot, and rub it four times across with garlic ; put in two
ounces of butter to dissolve ; then put in the cutlets, and brown
both sides slowly ; add a teacupful of any good gravy, and
simmer as gently as possible for half an hour. Well wash five
or six handfuls of spinach ; put it into a saucepan, with a pint of

MUTTON CUTLETS. A DRY MALAY CURRY. 65

boiling water, a teaspoonful of salt, and a dessertspoonful of
sugar, and boil till done (about eighteen minutes) ; drain off the
water, rub the spinach through a fine wire sieve, and put it into
a saucepan ; add a dessertspoonful of sifted sugar and a quarter of
a gill of thick cream ; stir over the fire for five minutes. Place
the spinach round the dish and the cutlets in the centre, the ends
of the bones raised in the middle of the dish.

Note. — Sorrel is dressed exactly as spinach, omitting the sugar. Some
persons object to sugar with spinach, which should be ascertained before
using it.

189. MUTTON CUTLETS, WITH INDIAN SAUCE.

Have six or eight cutlets off the best end of the neck, the third
of an inch thick ; trim off all the fat and gristle, leaving only the
round piece of lean ; beat them with a chopper ; brush them
over with beaten egg, and strew them with fine crumbs of bread,
seasoned with the tenth part of a nutmeg grated, and half a salt-
spoonful of salt ; put them into a tin dish, with a small piece of
butter (a quarter of an ounce to each) under and on each, and
bake in a moderate oven about three-quarters of an hour ; they
must be a light brown colour. Chop fine a teacupful of Indian
pickle ; add to it a tablespoonful of chutney, two tablespoonfuls of
stock or gravy ; simmer ten minutes, and serve with the cutlets ;
place the cutlets in a circle, and the sauce in the centre.

190. A DRY MALAY CURRY.

Pick a cauliflour into small pieces, and well wash them ; chop
two onions and one sour apple; pick a pint of fresh boiled shrimps ;
trim the fat off of five or six mutton cutlets ; knead a quarter of a
pound of butter with two tablespoonfuls of curry-powder and a
teaspoonful of salt. Put the butter, onions, and apple into a
stewpan, and fry till brown ; lay in the cutlets, then the cauli-
flour and shrimps. Add a piece of garlic as big as a pea
(bruised), shake the pan frequently, and let it simmer for an hour
and three-quarters ; add the strained juice of a large lemon.
Place the cutlets round the dish, and the cauliflower in the
centre ; serve very hot, with a separate dish of boiled rice.
Wash half a pound of the best rice, put it into three pints of

MUTTON.

boiling water, and simmer till tender (about twenty minutes) ;
stir frequently. Drain on a sieve, in the oven, for three or four
minutes, and separate the grains by stirring with a fork.

191. MUTTON PIE.

Cut about one pound and a half of the lean part of the best
end of the neck or loin of mutton, divide it into inch and a half
square pieces, season with one shalot, finely chopped, two salt-
spoonfuls of dry salt, one saltspoonful and a half of white pepper,
and half a saltspoonful of loaf-sugar. Grease the edge of a ten-inch
pie-dish ; put in the mutton, with three-quarters of a gill of cold
water or gravy made with the bones ; then make a paste as follows :
— Moisten halt' a pound of dried flour with half a gill of water and
the juice of half a lemon, and knead to a paste ; lay it flat on the
slab ; put in the centre six ounces of good butter, roll out four
times, let it stand in a cool place for two hours; roll out a fifth
part, the sixth of an inch thick, line the edge of the dish ; roll
out the remainder to the size of the dish, moisten the edge with
water, lay on the paste, press it round with the thumb to make it
adhere, notch it at inch distances, make a hole in the centre.
Ornament to fancy, and bake in a moderate oven for an hour and
a half. Serve very hot.

192. MUTTON PUDDING.

Make a crust with six ounces of beef-suet, finely chopped, and
seven ounces of flour. Grease a pint pudding-basin, roll out the
paste a quarter of an inch thick, put it into the basin ; press out
the folds, so that the crust is of equal thickness. Lay in the
mutton, cut and seasoned as directed in the preceding receipt.
Add the gravy made from the bones, cover over with a circular
piece of paste ; make it adhere by pressing it down ; tie a cloth
over, put it into boiling water, and boil for three hours and three-
quarters. Turn out carefully, and serve very hot.

193. FRIED SHEEP’S BRAINS, WITH WHITE SAUCE.

Free the brains from skin and fibres ; lay them in hot water,
with a teaspoonful of vinegar in it, for half an hour ; well wash
them in cold water, and dry them in a cloth. Dip the brains in

STEWED SHEEP’S BRAINS. KIDNEYS.

dissolved butter (for four sets, two ounces), and dredge them over
with baked flour ; then dip them in beaten egg, and strew them
over with fine dried crumbs of bread. Fry in plenty of boiling
lard to a pale brown colour ; fry slowly for twenty or twenty-five
minutes. Serve, neatly placed round the dish, with the following
sauce in the centre : — Boil a quarter of a pint of new milk, with
the thin peel of half a lemon, half a shalot, half a bay leaf, half
a laurel leaf, and half a saltspoonful of salt ; let it simmer ten
minutes ; beat the yolks of two fresh eggs, strain the milk, stir in
the eggs ; add the strained juice of half a lemon and four drops
of tarragon vinegar.

194. STEWED SHEEP’S BRAINS.

Have four or five sets of brains ; trim off the skin and fibres,
and put them into hot water, with a teaspoonful of vinegar, and
let them remain for half an hour. Wash them in cold water and
drain them on a sieve ; season with a teaspoonful of salt, a salt-
spoonful of pepper, the sixth part of a nutmeg, grated ; dredge
both sides with baked flour, and fry in dissolved butter (two
ounces) for six minutes, just to colour the surface ; place them in
a bright stewpan. Peel, and fry in the same butter, twelve small
white onions till of a pale brown colour ; put them with the
brains. Mix a tablespoonful of baked flour with half a pint of
stock (No. 1) ; add a tablespoonful of Harvey-sauce, a dessert-
spoonful of mushroom ketchup ; pour in the gravy, and simmer
gently for three-quarters of an hour ; skim, and shake the stew-
pan frequently. Add a wineglassful of any wine, and serve
immediately.

195. BROILED SHEEP’S KIDNEYS.

Take off the skin and cut the kidneys in half ; put them on an
iron skewer, dip them into oiled butter, sprinkle them slightly
with pepper and salt ; put them on a girdiron, over a bright fire,
and broil for eight or ten minutes ; withdraw the skewer, and
serve on a very hot dish.

196. STEWED KIDNEYS.

Have six or eight sheep’s kidneys; trim off the skin, and cut
each into four pieces; put them into a stewpan, with three ounces

F 2

MUTTON, ETC.

of butter, two shalots, finely chopped, a teaspoonful of chopped
parsley, half a saltspoonful of pepper, the same of salt ; put it
over a quick fire ; shake the pan continually ; dredge in a table-
spoonful of baked flour; add a dessertspoonful of mushroom
ketchup; simmer twenty minutes; pour in a wineglassful of
sherry, boil up, and serve very hot.

197. SCOTCH HAGGIS.

Well wash and cleanse a sheep’s pluck and the small fat tripe,
and boil for half an hour ; remove all pipe and skin, and mince
the meat quite small ; dry in an oven a teacupful of the best
oatmeal, chop fine two onions and one pound of beef-suet ; add
these, and season with a dessertspoonful of salt, a large teaspoon-
ful of black pepper, and a grain of cayenne. Have a sheep’s
paunch well cleaned and perfectly whole ; mix three-quarters
of a pint of beef gravy with the mince, put it into the paunch,
sew it up loosely, tie it in a cloth, leaving room to swell, and boil
slowly in plenty of water for three hours and a half. Serve very
hot, placing the paunch in a deep dish or tureen.

198. SHEEP’S-HEAETS, EOASTED.

Soak the hearts in water, and thoroughly cleanse them ; cut
away the pipe and all rough pieces ; make a stuffing with two
ounces of beef-suet, one ounce of bread crumbs, a saltspoonful of
mixed sweet herbs, a teaspoonful of chopped parsley, the hard
boiled yolk of one egg, the twelfth part of a nutmeg, a grain of
pepper and salt, half a shalot, finely chopped, the juice of half a
lemon, and one beaten egg ; mix these ingredients well together,
and fill the hearts. Butter some foolscap paper, and tie over the
hearts ; roast or bake three-quarters of an hour, well basting all
the time ; take off the paper a quarter of an hour before serving.
Make a gravy with a quarter of a pint of stock, a teaspoonful of
mushroom ketchup, a teaspoonful of rice flour, a saltspoonful of
chutney-sauce, and a tablespoonful of any wine. Serve very hot.

199. POTTED MUTTON.

(Second dressing.)

Cut up half a pound of lean roast mutton and a quarter of a
pound of boiled tongue ; pound to a smooth paste ; season with a

sheep’s tongues.

teaspoonful of anchovy-sauce, half a mustardspoonful of fresh-
made mustard, a saltspoonful of white pepper, a quarter of a
grain of cayenne, and three ounces of dissolved butter ; continue
to pound till perfectly smooth and all the ingredients well mixed;
press it into a raised pie-dish ; smooth the top over with a knife ;
add an ounce of dissolved butter. To be kept in a cool place.

200. SHEEP’S TONGUES.

Well wash the tongues, and rub into each a tablespoonful of
salt, a teaspoonful of moist sugar, and a teaspoonful of vinegar.
Let them lay in pickle four or five days ; put them into boiling
water, and simmer for three-quarters of an hour; take off the
skin, trim round the root, and serve cold for breakfast.

LAMB.

201. FORE-QUARTER OF LAMB.

This joint should weigh about nine pounds (rather less than
more) ; should be jointed and trimmed by the butcher, and have
very little of the scrag left on. Cover it with white paper,
spread thickly with sweet dripping (or butter), hang it before a
large fire, and roast for two hours and a quarter, constantly
basting. Three-quarters of an hour before serving, take off the
paper ; dredge the lamb slightly with baked flour ; continue to
baste till of a delicate brown colour in every part ; just before
taking it up, baste with an ounce of dissolved butter. Place the
joint on a hot dish, and, with a sharp knife, divide the shoulder
from the ribs ; rub the ribs over with a thin slice of fresh butter
(about an ounce), and drop equally over the strained juice of a
small lemon ; then replace the shoulder. Pour off the fat ; add
a teacupful of boiling water and a saltspoonful of salt to the
gravy dripped from the lamb ; pour the gravy into the dish (not
over the meat), and send to table immediately, with mint-sauce
in a tureen, and a separate hot dish to receive the shoulder.

202. MINT SAUCE.

Chop the leaves of fresh, well-washed mint, quite fine ; mix
equal quantities of mint, moist sugar, and good vinegar, about
two tablespoonfuls of each.

203. RIBS OR TARGET OF LAMB.

Follow the preceding receipt, allowing an hour less time ; serve
as directed, omitting the lemon and butter. Mint-sauce always
required with roast lamb.

204. SADDLE OF LAMB.

A saddle will weigh about eight pounds. Cover it with
paper, and roast (basting constantly) before a good fire for two
hours ; half an hour before serving, remove the paper ; dredge

HAUNCH, SHOULDER, AND LEG OF LAMB.

the lamb with baked flour, and baste till nicely browned. Place
the saddle on a hot dish, the fat side uppermost ; pour off the fat ;
add a teacupful of boiling water and a saltspoonful of salt to the
gravy dripped from the lamb ; pour it into the dish (not over the
lamb), and send to table immediately ; serve mint-sauce in a
tureen.

205. HAUNCH OF LAMB.

A haunch being thick, requires to be roasted at a distance,
allowing seventeen minutes to the pound; in all else, follow the
preceding receipt.

206. SHOULDER OF LAMB.

A shoulder will require roasting, before a good fire, eighteen
minutes to the pound. Ten minutes before serving, dredge it
with baked flour ; sprinkle it with a saltspoonful of salt, and
finish with half an ounce of dissolved butter; pour away the
dripping ; add half a teacupful of boiling water to the gravy.
Place the lamb on a hot dish ; pour the gravy into the dish, and
serve, with mint-sauce, made with equal quantities of mint, moist
sugar, and vinegar.

207. ROAST LEG OF LAMB.

Follow the preceding receipt, allowing twenty-two minutes to
the pound.

208. LAMB CHOPS.

Chops should be cut from the loin, avoiding the chump end ;
each should be the width of the bone. Season four ounces of
fine crumbs of bread with a teaspoonful of salt, a saltspoonful of
white pepper, and a tablespoonful of finely chopped parsley ; dip
the chops into beaten egg, then into the crumbs, and fry in
lamb’s dripping (at a distance from the fire) till nicely browned
on both sides (about eighteen minutes) ; serve on a hot dish,
with fried parsley in the centre. Pick and wash a large bunch
of parsley, and let it remain in cold water, with a teaspoonful of
salt in it, for two hours; put half a pound of sweet dripping into
the frying-pan, and, while boiling, dip the parsley in three times ;
it should be crisp and green.

LAMB.

209. BOILED LEG OF LAMB.

Put the lamb into sufficient cold water just to cover it ; boil
up quickly ; skim ; then simmer as gently as possible till done,
allowing nineteen minutes to the pound, after it boils. When it
has simmered three-quarters of an hour, add a dessertspoonful of
salt. Serve with caper-sauce made as follows : — Take half a pint
of the liquor the lamb is boiled in ; stir into it three ounces of
butter, kneaded with a tablespoonful of baked flour ; boil ten
minutes ; chop a tablespoonful of capers ; add these ; then stir in
a tablespoonful of thick cream. Place the lamb on a hot dish,
the skin downwards; pour over half of the sauce, and the re-
mainder serve in a tureen ; garnish with young carrots and
mashed or whole young turnips.

210. BOILED NECK OF LAMB.

Put a neck of lamb into sufficient cold water to just cover it ;
boil up quickly ; skim ; then simmer very gently for an hour.
Knead a small tablespoonful of baked flour with two ounces of
butter, and stir into the third of a pint of the liquor the lamb is
boiled in ; boil ten minutes ; then add a dessertspoonful of finely
chopped parsley ; boil fast for three minutes. Place the lamb on
a hot dish, bones downwards ; pour the sauce over, and garnish
with plain boiled young turnips. Serve very hot.

Note. — The liquor will make excellent * economical soup ’ — see receipt —
or can be added to any stock.

211. MINCED LAMB.

(Second dressing.)

Mince about one pound of either roast or boiled lamb ; season
it with a saltspoonful and a half of white pepper, two saltspoon-
fuls of salt, the sixth part of a nutmeg, grated, one shalot, finely
chopped, a teaspoonful of chopped parsley, and two dessertspoon-
fuls of baked flour ; add three-quarters of a pint of gravy (made
with the bones) and two ounces of butter ; stir frequently, and
simmer gently for twenty minutes. Serve with a wall of spinach
round the dish. Well wash and pick the spinach, put it into a
quart of boiling water, with a tablespoonful of moist sugar and
a dessertspoonful of salt; press it well into the water, and boil

CURRIED LAMB. LAMB CUTLETS.

*7 0

/ O

fast (uncovered) for a quarter of an hour ; drain and press out all
the water. Chop it fine, put it into a saucepan, with half an
ounce of butter, and stir over the fire till it boils ; then serve as
directed.

212. CURRIED LAMB.

(Second dressing.)

Cut up about three-quarters of a pound of cold lamb into neat
pieces an inch square ; trim off all fat and skin. Knead a tea-
spoonful of flour, a tablespoonful of curry-powder, and a quarter
of a pound of good butter into a soft paste ; peel and slice thin
three moderate-sized onions, and fry them in the curry butter
till tender and browned ; then put in the lamb, and stir for ten
minutes ; add a small teaspoonful of salt, two tablespoonfuls of
c®coa-nut milk, or cream ; stir in the juice of a small lemon, and1
serve at once, with plain boiled rice in a separate dish or placed
round the curry, as may be preferred. Wash half a pound of the
best rice, throw it into a quart of hot water, with a teaspoonful of
salt, and boil for twenty minutes ; stir frequently, to keep each
grain separate ; drain on a sieve before the fire or in the oven for
three minutes.

213. LAMB CUTLETS, WITH WHITE SAUCE.

(Second dressing.)

Cut up any joint of cold roast lamb into slices the third of an
inch thick ; trim them into neatly formed cutlets ; season four
ounces of fine crumbs of bread with a saltspoonfi.il of white)
pepper, two saltspoonfuls of salt, a teaspoonful of mixed sweet
herbs (in fine powder), a tablespoonful of finely chopped parsley,
and the sixth part of a nutmeg, grated ; beat one egg, dissolve
an ounce of butter. Dip the cutlets into the butter, then into
the crumbs ; let them stand in a cool place for ten minutes ; then
dip them into the egg, and again into the crumbs, and fry in two
ounces of dissolved butter for ten minutes. Place the cutlets
round the dish, and serve, with the sauce made as follows : — Put
the bones of the lamb into a saucepan, with a pint of cold water,
a small onion, two cloves, a bay leaf, four sprigs of parsley, and
boil till reduced to the third of a pint ; knead an ounce of butter
with a dessertspoonful of baked flour, and stir in ; boil five

LAMB.

minutes, then strain ; put the sauce again into the saucepan ;
add the well beaten yolks of two eggs ; simmer for two minutes,
and serve in the centre of the cutlets.

214. BROILED BLADE-BONE OF LAMB.

(Second dressing.)

Take the remains of a shoulder of lamb, and score it, by cut-
ting the meat through to the bone at half-inch distances ; rub
into the incisions a teaspoonful of white pepper, a teaspoonful of
salt, and a saltspoonful of flour of mustard ; broil, at a distance,
over a clear fire for a quarter of an hour ; place the lamb on a
hot dish, rub it well over with butter and the juice of a lemon.
Serve very hot.

Note. — The time for broiling, and the quantity of seasoning, must depend
on the quantity of meat on the bone. The receipt is for one pound and
a half, or more.

215. PELAU.

(An Indian receipt.)

Chop three onions, a quarter of a clove of garlic, and a quarter
of a pound of Sultana raisins ; knead two tablespoonfuls of curry-
powder with two ounces of butter, and fry with the raisins and
onions for ten minutes. Trim the fat off five lamb cutlets, put
them with the onions, add a teaspoonful of salt, and simmer for
three-quarters of an hour. "Wash three-quarters of a pound of
rice, put it into a pint of any stock, and boil slowly for a quarter
of an hour ; drain off the gravy. Add to the rice three ounces
of butter and a saltspoonful of salt ; stir till it becomes a bright
yellow colour ; then put in sufficient gravy to moisten it, the
eighth part of a nutmeg, grated, the grated rind of half a lemon,
a quarter of a saltspoonful of mixed sweet herbs ; stir and simmer
till the rice is quite tender (about a quarter of an hour), and
every grain separate. Add a gill of thick cream ; lay half of the
rice on a hot dish, add the strained juice of half a lime or a lemon
to the cutlets ; lay them with their sauce on the rice, cover them
over with the remainder of the rice, and serve immediately.

21G. LAMB CUTLETS, WITH CUCUMBERS.

Peel three cucumbers, about six inches long ; cut them into
two, split each piece into three, and remove the seeds ; put the

STEWED LAMB. LAMB PIE.

cucumbers into a quart of cold water, with a tablespoonful of
salt and a wineglassful of vinegar, and let them remain for three
hours; drain off the water. Knead a quarter of a pound of good
butter with two dessertspoonfuls of dried Hour, a grain of cay-
enne, the eighth part of a nutmeg, grated, and a teaspoonful of
sifted loaf sugar ; put it into a bright stewpan, and shake over
the fire till of a pale yellow colour ; then put in the cucumber
and simmer very gently for twenty minutes ; shake the pan fre-
quently ; add a gill of stock (No. 2) ; continue to simmer for ten
minutes. Add the strained juice of a small lemon, and serve,
poured over the cutlets, cooked as follows : — Have eight cutlets
from the best end of the neck, trim off the fat, and bare the bone
about an inch. Mix a saltspoonful of salt, half a saltspoonful of
pepper, and a dessertspoonful of finely chopped parsley ; season
the cutlets, and fry them to a pale brown colour in dissolved
butter (a quarter of a pound). They will require eighteen minutes
to fry slowly.

217. STEWED LAMB AND PEAS.

Any part of lamb will do, but the neck is the best ; cut it into
neat chops (about one pound and a half) ; season with a salt-
spoonful and a half of salt, a saltspoonful of white pepper, and a
dessertspoonful of dry flour ; fry in butter (an ounce) till of a pale
brown colour on both sides (eight minutes). Chop, quite small,
two shalots, and four white leaves of a lettuce ; put them into a
stewpan, with an ounce of butter, a teaspoonful of sifted loaf
sugar, two leaves of tarragon, and a teaspoonful of chopped
parsley. When the butter is dissolved, put in the chops and
three-quarters of a pint of any stock or water ; simmer very
gently for twenty minutes. Add a pint of very young fresh-
shelled peas, half a saltspoonful of salt, and a teaspoonful of loaf
sugar ; continue to simmer till the peas are quite tender ; which,
if young and fresh, will be a quarter of an hour. Place the lamb
neatly on a hot dish, pour over the peas, and serve at once.

218. LAMB-PIE.

Cut about two pounds of neck of latnb into thin chops ; fcp-ke
off nearly all the fat and all rough pieces ; chop the bones off
short ; season with three saltspoonfuls of salt and two saltspoon-

LAMB.

fuls of white pepper. Put the meat into a pie-dish that will just
contain it, and pour over half a teacupful of cold water. Make
a paste as follows : — Put half a pound of dry flour into a basin ;
squeeze the juice of half a lemon into a teacupful of cold water,
and mix sufficient into the flour to make it into a stiff paste ;
lay it on the pasteboard, knead it flat, put into the centre seven
ounces of good butter, roll it out three times, always the same
way ; then let it stand for two or three hours ; line the edge of
the dish with strips three-quarters of an inch broad ; wet the
surface ; roll the remainder out as nearly as possible the size of
the dish, cover it, press the edge to make it adhere ; shave off the
rough edge with a sharp knife, notch it round at half-inch dis-
tances ; make a small hole in the centre ; ornament with leaves of
paste, and bake in a well heated oven for an hour and a half.

219. LAMB'S FRY.

Have a lamb’s fry of about one pound and a half weight, and
quite fresh ; wipe the liver, which should be in slices the third
of an inch thick, dredge it with baked flour, and set it aside.
Put the remainder of the fry into a quart of hot water, with a
teaspoonful of salt ; boil up for three minutes ; drain ; then fold
the fry in a clean cloth to dry. Rub about three ounces of crumb
of bread through a fine wire sieve ; season it with a saltspoonful
of salt, the sixth part of a nutmeg, grated, the peel of half a
lemon, grated, half a saltspoonful of white pepper, and a dessert-
spoonful of chopped parsley ; beat one fresh egg ; dip each piece
of the fry into the egg, then into the crumbs, and fry in butter
(six ounces) till of a pale brown colour on both sides (about
twelve minutes) ; drain on a sieve before the fire ; fry the liver
eight minutes ; place it round the dish, and the remainder of the
fry in the centre ; garnish with fried parsley. Serve very hot,
with or without the following sauce in a tureen : — Peel and wash
eight button mushrooms, chop one shalot ; put them into a
saucepan with the strained juice of a small lemon, a wineglassful
of Marsala, a saltspoonful of sifted sugar ; boil up ; add a tea-
cupful of any good stock, mixed with a dessertspoonful of baked
flour ; boil and skim for ten minutes ; then serve.

lamb’s head and pluck.

220. LAMB’S HEAD AND PLUCK.

"Well wash a lamb’s head and pluck ; put them into a large
saucepan, with a good-sized onion, a quarter of a clove of garlic,
a carrot, a turnip, a small bunch of sweet herbs, three cloves, a
laurel leaf, a bay leaf, a tablespoonful of salt, and five pints of
cold water ; boil up quickly, skim, and simmer for an hour.
Take them out of the saucepan ; split the head ; take out the
tongue and brains, and fold the head in a clean cloth to dry ;
mince the liver, the heart, half of the lights, the tongue (having
taken off the skin), and the brains; season the mince with a
saltspoonful of salt, two saltspoonfuls of pepper, a grain of cay-
enne, the sixth part of a nutmeg, grated, and two tablespoonfuls
of baked flour ; put it into a bright stewpan, with a quarter of a
pound of butter, three-quarters of a pint of the liquor, strained,
a tablespoonful of mushroom ketchup, a tablespoonful of Harvey-
sauce, and a teaspoonful of soy ; stir frequently, and simmer
gently for half an hour ; brush the head over with beaten egg ;
strew it with fine dried crumbs of bread, and bake it in a mode-
rate oven for three quarters of an hour ; baste frequently with
dissolved butter (three ounces) ; place the mince on a hot dish
and the head (which should be a pale brown colour) in the
centre, and serve at once.

BEEF.

221. ROAST BEEF, RIBS OR SIRLOIN.

Beef should be kept a week or ten days when the weather will
permit. Wipe the joint with a clean cloth, envelope it in thin
paper, thickly spread with sweet beef-dripping ; place the screen
before the fire half an hour before putting down the beef, hang
the joint before the fire for the first quarter of an hour near ;
baste ; then withdraw it to a distance, and let it roast slowly till
done ; baste frequently from the commencement ; half an hour
before serving take off the paper, dredge the beef slightly with
baked flour, and baste it with two ounces of dissolved butter ;
place the beef on a hot dish ; pour the dripping off ; add a tea-
cupful of boiling water and half a saltspoonful of salt to the gravy
dripped from the beef ; pour it into the dish ; garnish with horse-
radish, and serve at once. The time as follows : — To be under-
done, eleven minutes to the pound ; with the gravy in, fourteen
minutes ; to be well done through, seventeen minutes ; in frosty
weather, two minutes to the pound must be added in each case.

Note. — Horseradish, scraped or grated, or made into sauce as follows,
should always be served with roast beef.

222. HORSE-RADISH SAUCE.

Wash a good-sized stick of horseradish ; scrape off the outside,
then grate it to powder ; put it into a sauce- tureen, with a salt-
spoonful of flour of mustard, half a saltspooonful of dry salt, half
a grain of cayenne, and four tablespoonfuls of good sweet cream ;
mix well ; then add, by degrees, two tablespoonfuls of French
vinegar or strained lemon juice.

Note. — The yoke of one egg and three tablespoonfuls of Lucca oil may
be substituted for the cream.

223. BEEF, WITH ACID SAUCE.

(Second Dressing.)

Chop two onions and one mushroom, put them into a stewpan,
with two ounces of butter, a small teaspoonful of salt, a salt-
spoonful of pepper, a teaspoonful of flour of mustard, a tea-

BEEF: MUSHROOMS, TRUFFLES, SAVOURY RICE.

spoonful of grated horseradish, and a quarter of a grain of cay-
enne ; fry till the onions are a bright brown colour ; dredge in a
a dessertspoonful of baked flour ; add half a wineglassful of
vinegar, and half a pint of beef gravy ; cut some neat slices of
cold beef (three-quarters of a pound), without fat or gristle ;
lay them in the stewpan, and simmer as gently as possible for
a quarter of an hour. Stir in a tablespoonful of any wine, and
serve immediately.

224. BEEF, WITH MUSHROOMS.

(Second Dressing.)

Cut up into neat slices about three quarters of a pound of cold
roast beef, take off the fat, skin, and gristle ; season with a tea-
spoonful of salt, a saltspoonful of pepper, and half a grain of
cayenne ; rub a pie-dish four times across the bottom with fresh-
cut garlic ; put in half of the beef, one finely-chopped shalot,
four moderate-sized mushrooms, peeled and washed, an ounce of
butter, in small pieces, then the remainder of the beef, four more
mushrooms, another ounce of butter, a dessertspoonful of vinegar,
and two tablespoonfuls of beef gravy ; cover closely, and bake
in a moderate oven for three quarters of an hour. Serve on a
very hot dish.

225. BEEF, WITH TRUFFLES.

(Second Dressing.)

Cut up into thin slices about a pound of cold roast beef ; take
off all the outside, fat, and gristle ; chop two shalots quite small ;
clean and cut into thin slices three truffles ; put the shalot into a
pie-dish, with an ounce of butter ; season the beef with a tea-
spoonful of salt, a saltspoonful of pepper, half a grain of cayenne ;
lay half of it in the dish, spread the truffles over, put in an ounce
of butter : then the rest of the beef ; pour over a gill of beef
gravy and a tablespoonful of mushroom ketchup ; lay on the top
another ounce of butter, cover closely with a dish, and bake in a
slow oven for three-quarters of an hour. Turn the beef and
gravy on to a very hot dish, and serve.

226. BEEF, WITH SAVOURY RICE.

(Second Dressing.)

Cut some slices cfF cold sirloin of beef a quarter of an inch
thick (about pound and a quarter) ; trim off the fat and gristle ;

BEEF.

dip each piece into fine salad oil, and then into lemon juice, and
let them remain for two hours ; then dredge both sides with
baked flour, and season with a small teaspoonful of salt, a salt-
spoonful of pepper, a saltspoonful of flour of mustard, a salt-
spoonful of loaf sugar, half a grain of cayenne, and two shalots,
finely chopped. Make a stewpan hot, rub the bottom twice across
with garlic, put in two ounces of butter, and when it is dissolved
put in the beef ; add half a pint of gravy, and half a teacupful of
pickled mushrooms, but none of the vinegar ; shake the pan, and
simmer very gently for half an hour ; skim frequently ; add two
tablespoonfuls of Marsala, and serve immediately, with savoury
rice round it.

227. SAVOURY RICE.

Wash half a pound of rice, and boil it in a quart of water for
ten minutes ; then drain ; put it into a stewpan, with two ounces
of butter, a teaspoonful of salt, a teaspoonful of loaf sugar, half a
saltspoonful of white pepper, the eighth part of a nutmeg, grated,
the rind of half a lemon, grated, and the strained juice, half a
pint of good gravy, and a teaspoonful of chutney sauce ; stir, and
simmer till the gravy is entirely absorbed, about a quarter, of an
hour. Serve immediately.

228. BEEF-PIE, POTATO CRUST.

(Second Dressing.)

Boil five potatoes, mash them quite smooth, add a saltspoonful
of salt, three ounces of dissolved butter, and the beaten yolk of
one egg ; beat with a wooden spoon till perfectly light. Cut about
three-quarters of a pound of cold roast beef into thin slices, take
olf the fat, skin, and gristle ; season with a small teaspoonful of
salt and a saltspoonful of pepper ; spread a layer of potato in a
shallow pie-dish, lay in the beef, pour over a teacupful of beef
gravy and a tablespoonful of Harvey-sauce ; cover over with
potato; smooth over the top with a knife; bake in a moderate
oven for half an hour. Serve immediately.

Note. — This pie may be made of any cold meat — poultry or fish — and if
preferred, the meat can be minced. It will be found very good if carefully
made.

BEEF CUTLETS.

229. BEEP CUTLETS IN PAPER.

(Second dressing.)

Mince as fine as possible three-quarters of a pound of cold
roast beef, two ounces of fat bacon, one mushroom, and three
blades of chives, or half of a slialot ; add a saltspoonful of salt, a
saltspoonful of pepper, a quarter of a grain of cayenne, a mustard -
spoonful of fresh-made mustard, the yolk of one egg beaten with
a tablespoonful of beef gravy and a dessertspoonful of sherry ;
mix well, and form the mince into- six cutlets ; dip them into dis-
solved butter (two ounces), dredge them lightly with dried flour,
and stand them in a cold place for an hour. Season two ounces
of fine crumbs of bread with a saltspoonful of mixed sweet herbs,
in powder, half a saltspoonful of salt, and the eighth part of a
nutmeg, grated ; beat one egg ; dip each cutlet into the egg, then
into the crumbs. Butter thickly six half-sheets of foolscap paper,
put in the meat, fold over the edges to the form of a small cutlet,
place them on a tin dish, and bake in a moderate oven for twenty-
five minutes. Serve in the paper.

230. BEEP CUTLETS, WITH MASHED POTATOES.

(Second dressing.)

Cut into small pieces three-quarters of a pound of cold roast
beef, pound it in a mortar till in a paste ; season with a saltspoon-
ful of pepper, a saltspoonful of salt, a quarter of a grain of cayenne,
the eighth part of a nutmeg, grated, a small teaspoonful of good
anchovy-sauce, a mustardspoonful of fresh-made mustard, one
shalot pounded, and the strained juice of a lemon ; mix in a
tablespoonful of beef gravy, add two ounces of dissolved butter.
Form the paste into six cutlets, dip them into dissolved butter,
dredge dried flour over both sides ; dip them into beaten egg,
strew them over with fine crumbs of bread ; dip them again into
egg, and dredge over more crumbs. Place them in a bright tin
dish, with a piece of butter as big as a nut on each, and bake in a
quick oven for a quarter of an hour, or fry them in a little butter.
Boil seven or eight potatoes, drain off the water, beat them with
a wooden spoon till in fine powder ; add two ounces of butter, a
small teaspoonful of salt, two tablespoonfuls of cream or new

BEEF.

milk ; beat till quite light. Serve, on a very hot dish, in the
form of a cone, and place the cutlets round.

Note. — This dish may be served with broiled mushrooms, spinach, or
endive instead of potatoes.

231. MINCED BEEF, WITH ITALIAN PASTE.

(Second dressing.)

Mince one pound of cold roast beef, free from fat or skin ; peel
and chop one large mushroom and two shalots ; put them with
the mince, and season with a saltspoonful and a half of white
pepper, two saltspoonfuls of salt, a saltspoonful of flour of
mustard, the tenth part of a nutmeg, grated, and a tablespoonful
of baked flour ; cover it over, and let it stand till the paste is
made. Rub an ounce of fresh butter into six ounces of baked
flour ; moisten with the yolk of a large egg, beaten with a wine-
glassful of cold water : knead to a firm smooth paste. Roll it out
the eighth of an inch thick, cut it into strips the eighth of an inch
wide, and three inches long, and let it stand in an airy place two
or three hours ; then dry it in a quick oven for five minutes ;
have a pint of good gravy or stock, put into it two tablespoon-
fuls of grated Parmesan cheese, a teaspoonful of made mustard,
a saltspoonful of salt ; boil up, put in the paste, and boil for half
an hour. Put the mince into a stewpan, with a gill and a half of
good gravy, a teaspoonful of soy, a teaspoonful of chutney, and
two tablespoonfuls of Harvey-sauce ; simmer very gently for
half an hour. Drain the paste on a sieve, lay it round the dish ;
put the mince in the centre, and serve very hot.

232. AITCH-BONE OF BEEF, BOILED.

Put the joint into an iron pot, and cover it with cold water ;
boil up slowly, skim, then simmer as gently as possible till done.
To be slightly under-done, allow eleven minutes to the pound;
just done, twelve minutes; and well-done , thirteen minutes, after
at boiling heat. In frosty weather, add a quarter of an hour to
the whole time. If carrots be boiled with the beef, they will
require an hour and three-quarters or two hours, according to
size. Place the beef on a hot dish, the broad side downwards ;
pour over it three-quarters of a pint, of the liquor, garnish with
carrots and serve.

Note. — Reserve the liquor in an earthen pan for soup. For second
dressings of salt beef, see ‘Plain Cooking’ receipts — also for soups.

BRISKET AND STILTON OF BEEF STEWED.

233. STEWED BRISKET OF BEEF, WITH FRENCH BEANS.

Have a neatly cut square piece of brisket of beef, about seven
pounds ; hang it before a quick fire for half an hour to brown ;
baste it well ; put it into a stewpan, with three chopped onions,
fried brown, and sufficient water to reach the top, but not quite
cover it ; boil up, and skim ; then add a teaspoonful of pepper, a
teaspoonful of fresh-made mustard, a dessertspoonful of soy, a
tablespoonful of anchovy-sauce, a teaspoonful of moist sugar, two
tablespoonfuls of mushroom ketchup, the eighth part of a nutmeg,
grated, and a dessertspoonful of vinegar ; simmer gently for four
hours and a half, skimming frequently ; add one pound of French
beans, strung, and washed in salt and water, but not cut, a wine-
glassful of vinegar, mixed with a tablespootiful of baked flour ;
continue to simmer another hour, and serve — the beef in the
centre, and the beans round the dish.

234. BRISKET OF BEEF, STEWED WITH PICKLES.

Have a nicely cut piece of brisket, about six pounds ; hang it
before a good fire to roast for one hour ; dredge it lightly with
flour and baste well. Chop one onion, cut into half-inch squares,
one carrot, one turnip, and a small head of celery ; put them into
a stewpan, with two ounces of butter, and fry till brown ; lay in
the beef, with a pint and a half of stock or water ; boil up
quickly ; skim ; then simmer very gently for two hours. Mix
together a tablespoonful of flour, a teaspoonful of mustard, a tea-
spoonful of sugar, a teaspoonful of curry-powder, a saltspoonful
of pepper, a dessertspoonful of soy, a dessertspoonful of anchovy-
sauce, two tablespoonfuls of Harvey-sauce, a tablespoonful of
mushroom ketchup, and two tablespoonfuls of the vinegar of
mixed pickles ; stir these into the gravy, and continue the sim-
mering two hours longer, skimming frequently ; add a breakfast-
cupful of mixed pickles, cut into inch lengths; simmer another
hour ; then serve very hot.

235. STILTON OF BEEF, STEWED.

Two ribs of beef, boned, and rolled by the butcher. Follow
the preceding receipt, simmering only three hours instead of five.
Weight, about seven pounds.

a 2

BEEF.

236. SPICED AND PRESSED BEEF.

Have a piece of brisket of beef, twelve inches long and seven
wide. Mix well together the following ingredients, and rub into
the beef on both sides : — Two pounds of salt, an ounce and a half
of saltpetre, half an ounce of salt of prunella, a quarter of a pound
of moist sugar, a quarter of a drachm of powdered cloves, a quarter
of a drachm of powdered mace, half a drachm of powdered allspice,
a quarter of an ounce of black pepper, a quarter of an ounce of
bruised mustard-seed, a drachm of bruised coriander-seeds, and a
clove of garlic, chopped fine. Let the beef remain in this pickle
five days, turning and rubbing it daily. Dress it as follows : —
Put the beef into plenty of cold water ; boil up slowly ; skim ;
then simmer as gently as possible for four hours ; take it out,
remove the bones, roll it up, skin outwards, as tightly as possible ;
sew it up in a strong cloth, and simmer for two hours longer;,
put it between two boards, with a heavy weight upon the upper
one. When cold, take off the cloth : may glaze or not, as pre-
ferred, when served.

237. FILLET OF BEEF.

Have a piece of the under-side of sirloin of beef, about three
pounds. Mix the strained juice of a lemon with a teaspoonful of
salt, a saltspoonful of pepper, a saltspoonful of sugar, and a finely
chopped onion ; rub this well into the beef, and let it remain all
night. Take off the skin and fat ; lard the round side thickly
and deeply with fat bacon. Put a slice of fat bacon into a stew-
pan ; place the beef upon it ; cover the larding with writing
paper, thickly buttered; put round the beef a carrot, an onion,
half a head of celery, all sliced, a piece of garlic as big as a pea,
the trimmings of the beef, four sprigs of parsley, one sprig of
thyme, a laurel leaf, a bay leaf, two cloves, two allspice, four
peppercorns, a saltspoonful of salt, half a saltspoonful of pepper,
and sufficient stock (No. 1) just to reach the larding; put the
stewpan over a brisk fire for a quarter of an hour; then place it
where it will simmer very gently for two hours. Take out the
beef ; place it in a slow oven ; rub the gravy through a fine
sieve ; take off all the fat. Mix a dessertspoonful of baked flour
with a tablespoonful of mushroom ketchup and a tablespoonful of

RUMP STEAK.

either wine or brandy, and stir into the gravy ; boil quickly for
eight minutes. Place the beef on a dish ; take off the paper ;
pour the sauce into the dish, and serve immediately.

238. BROILED RUMP STEAK.

Have the steak cut half an inch thick, and in one piece. Put
it on the gridiron, over a bright quick fire, till done ; eight minutes,
uncler-done ; ten minutes, with the gravy in ; twelve minutes,
well-done. Put it on a hot dish, rub an ounce of butter quickly
over both sides, and sprinkle it with half a saltspoonful of salt
and a quarter of a saltspoonful of pepper. Serve immediately.

Note. — Use steak-tongs for turning, or if you have not those, place a fork
in the fat.

239. RUMP STEAK, SAVOURY, WITH FRIED POTATOES.

Have the steak cut half an inch thick, broil it as directed in
the preceding receipt, have ready two shalots, chopped fine, and
the strained juice of a lemon ; pour the juice over the steak, and
sprinkle it with the shalot. Serve very hot, with fried potatoes
round the dish.

240. FRIED POTATOES.

Pare and cut into slices, the eighth of an inch thick, six pota-
toes, throw them into boiling fat, more than sufficient to cover
them, and fry to a pale brown colour, ten minutes ; then serve.

241. STEWED RUMP STEAK.

Let the steak be well kept and evenly cut, three-quarters of an
inch thick, and about one pound and a half weight ; dredge it
with baked flour; make a stewpan hot, rub it three times across
with garlic, put in two ounces of butter and the steak, and fry
both sides brown ; add three-quarters of a pint of good gravy or
stock (No. 1), a saltspoonful of salt, a saltspoonful of pepper, half
a grain of cayenne, a mustardspoonful of fresh-made mustard ;
boil up quickly, skim, and set it where it will simmer very gently.
Clean, and cut into small balls, with a scoop, one carrot, one
turnip, the white part of a small head of celery ; peel twelve
small white onions and twelve button mushrooms ; dissolve two
ounces of butter, and fry the vegetables till of a pale brown colour.

BEEF.

When the steak has been simmering an hour, put in the vege-
tables, skim constantly, and continue to simmer twenty minutes.
Mix a tablespoonful of baked flour, a tablespoonful of mushroom
ketchup, a teaspoonful of soy, a teaspoonful of anchovy-sauce, the
strained juice of a lemon, and when quite smooth, stir it into the
gravy ; simmer ten minutes longer, add half a gill of port wine,
and serve immediately.

242. STEWED RUMP STEAK, WITH OYSTERS.

Have a ramp steak three-quarters of an inch thick, to weigh
one pound and a quarter, and two dozen of fresh-opened oysters.
Put into a stewpan an onion, sliced, half a carrot, sliced, and two
ounces of butter : when the butter is dissolved, lay in the steak,
and slightly brown both sides ; strain the liquor of the oysters,
and put in sufficient to reach the surface of the steak, but not to
cover it ; add a saltspoonful of pepper, a mustardspoonful of fresh-
made mustard, one clove, three allspice, a small blade of mace,
four sprigs of parsley, and simmer very gently for an hour and a
half ; take out the steak, strain the gravy, mix with it a table-
spoonful of baked flour, boil up ; put back the steak ; take off the
beards, and put in the oysters ; simmer six minutes, and serve.

243. RUMP STEAK, WITH SHARP SAUCE.

Cut the steak, about one pound and a half, three-quarters of
an inch thick ; rub a stewpan six times across the bottom with
garlic ; put in the steak, with two ounces of butter, and brown it
on both sides. Season with a teaspoonful of salt, a saltspoonful
of pepper, a teaspoonful of grated horseradish, a teaspoonful of
chopped chives or chalot, a teaspoonful of chopped parsley, a
mustardspoonful of mustard, a teaspoonful of moist sugar ; add
the strained juice of a lemon, and six tablespoonfuls of good
gravy ; simmer gently for three-quarters of an hour. Peel and
chop quite small two moderate-sized mushrooms and one truffle ;
put them into a small saucepan, with half a gill of vinegar ; boil
quickly ten minutes. Add this to the steak, continue to simmer
three-quarters of an hour, then serve.

244. RUMP STEAK PIE.

Have about one pound and a half of tender ramp steak, cut
the third of an inch thick, divide it into two-inch pieces ; season

RUMP STEAK. POTTED BEEF. OX PALATES.

with two saltspoonfuls of salt, a saltspoonful and a half of pepper ;
grease the edge of a ten-inch pie-dish, lay in the steak, add half
a gill of gravy or water, with a teaspoonful of Oude-sauce in it.
Make a paste as follows : — Moisten half a pound of flour with half
a gill of cold water and the juice of half a lemon ; knead to a firm
paste; lay it flat on the board, put in seven ounces of good
butter, roll out four times ; each time dredge it slightly with
flour ; let it stand two hours in a cool place. Take a sixth part
of the paste, roll it out, and line the edge of the dish ; moisten it
with water, roll out the remainder to the size of the dish, put it
over, press round the edge with the thumb ; trim with a sharp
knife, notch at inch distances ; make a hole in the centre, orna-
ment to fancy, and bake in a moderate oven for two hours and a
quarter. Serve immediately.

245. RUMP STEAK PUDDING.

Prepare and season the steak as directed in the preceding
receipt ; make a paste with half a pound of flour, and seven
ounces of beef-suet, finely chopped. Grease a pint pudding-
basin, lay in the paste ; press it to an equal thickness all round ;
put in the steak and the gravy or water, cover over with a cir-
cular piece of paste ; press it to make it adhere ; tie a cloth over ;
put it into boiling water, and boil for four hours. Turn out
carefully, and serve immediately.

246. POTTED BEEF.

Take underdone cold roast beef, any part ; cut off1 the fat,
gristle, and outside pieces ; pound in a mortar till in a paste ; to
one pound of beef add a saltspoonful of salt, a teaspoonful of
anchovy- sauce, a saltspoonful of white pepper, a quarter of a
grain of cayenne, the eighth part of a nutmeg, grated, a mustard-
spoonful of fresh-made mustard, a tablespoonful of beef gravy,
and three ounces of dissolved butter; press it into a raised pie-
dish or pots ; smooth over the top with a knife, and pour over
an ounce of dissolved butter. To be kept in a cool place.

247. OX PALATES, STEWED.

Take two palates ; put them into hot water for an hour ; wash
them in three waters, take off the black skin, and cut each palate

BEEF.

into six pieces. Put into a stewpan foux* slices of fat bacon, one
onion, sliced, one carrot, sliced, a piece of garlic the size of a pea,
a saltspoonful of mixed herbs, three cloves, a saltspoonful of
sugar, a saltspoonful of pepper, a saltspoonful of curry-powder ;
stand it over the fire to brown the vegetables ; add a pint of
good stock, a tablespoonful of bi'andy, a tablespoonful of vinegar,
put in the palates ; simmer gently for four hours, and skim fre-
quently. Take out the palates, skim off every particle of fat,
and strain the gravy. Mix a tablespoonful of rice flour with a
tablespoonful of mushroom ketchup and a dessertspoonful of soy,
and stir in to thicken the gravy ; put in the palates, and simmer
another hour ; add a wineglassful of port wine, and serve imme-
diately.

248. BOILED OX TONGUE.

If a dried tongue, soak it for twelve hours ; put the tongue
into cold water, enough to well cover it ; boil .up slowly and
skim ; simmer very gently till done. A large tongue, to be well-
done, will require six hours from the time of putting it on, and a
small one, from four to five hours. Take off the skin, trim the
fat, and cut off the rough part of the root. Have a nicely cut
frill of foolscap paper, put it round the root, fasten it with two
small silver skewers, and serve.

249. ROLLED OX TONGUE.

Have a fine pickled tongue ; put it into a large iron pot, and
cover it with cold water; simmer gently for six hours ; take off
the skin, trim off the outside of the root, and pull out the bones;
roll the tongue, the fat inside, and press it into a round tin (a
cake-tin will do) that will just contain it ; put a plate over the
tin with a heavy weight upon it, and let it remain till cold. To
be served at breakfast, lunch, or supper.

250. POTTED TONGUE.

Cut some (cold boiled) tongue into thin slices, a little of the
fat also ; pound it to a paste in a mortar. To one pound of
tongue add a teaspoonful of fresh-made mustard, the eighth part
of a nutmeg, grated, a saltspoonful of white pepper, a quarter of
a grain of cayenne, and two ounces of dissolved fresh butter ;

TRirE, FRICASSEED.

press the meat into a raised pie-dish or into pots ; smooth over
the top with a knife, and pour over an ounce of dissolved butter.

Note. — There are various ways of preparing meat for potting ; but this
way is simple and always digestible, if good materials be used.

251. TRIPE, FRICASSEED, WHITE, WITH ONIONS.

The tripe must be quite fresh. Have about two pounds ; cut
it into pieces three inches long and two broad ; wash it in cold
water, and dry it with a cloth. Lay the tripe in a bright stew-
pan, with a pint and a half of new milk ; simmer as gently as
possible for two hours ; stir frequently to prevent the tripe
burning to the bottom. Peel six or eight moderate-sized onions ;
put them in with the tripe, and simmer for half an hour ; then
take them out and chop them quite small ; season them with a
teaspoonful of salt, a teaspoonful of loaf sugar, a teaspoonful of
flour of mustard, a saltspoonful of white pepper, and the tenth
part of a nutmeg, grated. Add two dessertspoonfuls of baked
flour ; stir them into the milk, and simmer a quarter of an hour
longer. Add half a gill of thick cream or two ounces of fresh
butter, stirred quickly into the sauce. Serve at once, very hot.

Note. — The receipt is written for tripe that has been cleaned and boiled
by a tripe dresser.

252. FRICASSEE OF TRIPE, BROWN.

Slice thin two Spanish onions, mince fine one large mush-
room or two truffles ; put these into a stewpan with a quarter
of a pound of butter, a saltspoonful of salt, a saltspoonful of
pepper, the sixth part of a nutmeg, grated, a saltspoonful of brown
sugar, a saltspoonful of flour of mustard, six drops of tarragon
vinegar, and a tablespoonful of baked flour ; shake the stewpan
to prevent the onions burning, and let them braise till brown.
Add three quarters of a pint of stock (No. 2). and a tablespoonful
of rum or brandy. Cut the tripe (two pounds) into neat pieces,
three inches long, scald it for a quarter of an hour ; dry it in a
cloth, and place it in the stewpan ; simmer very gently for two
hours and a half. Add the juice of a large lemon and a glass of
white wine. Serve very hot.

BEEF.

253. FRIED TRIPE, WITH SHALOT SAUCE.

Well wash two pounds of tripe in cold water, and cut it into
pieces three inches long and two broad ; put it into a stewpan,
with a quart of cold water, a dessertspoonful of vinegar, a tea-
spoonful of mustard, and a teaspoonful of salt ; simmer two
hours; drain, and roll the tripe in a cloth to dry. Make a
batter with four tablespoonfuls of baked flour, two tablespoonfuls
of olive oil or oiled butter, the third of a pint of tepid water, and
three eggs ; well mix and beat the batter for half an hour ; dip
each piece of tripe into the batter, and try in oil, butter, or lard,
using sufficient of either to cover the tripe ; fry to a pale yellow-
brown colour (eighteen minutes). Serve, placed in a circle on
a very hot dish, with the following sauce in a tureen.

254. SHALOT SAUCE.

Peel and chop twelve shalots and a quarter of a clove of garlic,
put them into a small saucepan, with the strained juice of a
lemon, a teaspoonful of finely grated horseradish, a teaspoonful of
fresh-made mustard, a saltspoonful of salt, half a grain of cayenne,
and half an ounce of butter; stir over a brisk fire for five
minutes. Add the third of a pint of new milk ; stir five minutes
more; beat the yolk of a fresh egg with half’ a gill of thick
cream ; stir it into the sauce, boil two minutes, and serve.

255. STEWED COW-HEEL.

Have a fine fresh-boiled cow heel, cut off the meat into pieces
two inches square ; put the bones and trimmings into a saucepan,
with half a pound of gravy beef, a sliced onion, half a carrot,
half a head of celery, two cloves, four allspice, six peppercorns, a
saltspoonful of salt, a teaspoonful of sugar, a saltspoonful of
mustard, and a quart of water ; simmer for three hours, and
skim frequently. Strain and skim off all the fat. Put the pieces
of cow-heel into a stewpan, pour over the gravy, add two table-
spoonfuls of chutney-sauce, a dessertspoonful of soy, a saltspoonful
of salt, a saltspoonful of pepper, a grain of cayenne, a saltspoonful
of tarragon vinegar, and a tablespoonful of mushroom ketchup ;
simmer gently for three hours. Knead two ounces of butter

FRIED COW-HEEL.

with a tablespoonful of baked flour, and stir in ; simmer twenty-
minutes longer, and serve.

Note. — Six or eight small mushrooms, or three truffles sliced, put in half
an hour before serving will bfe found an improvement.

256. FRIED COW-HEEL, WITH ONION FRITTERS.

Clean a fine cow-heel, and boil it till very tender, three hours ;
take out all the bones, place the meat compactly together, and put
it between two boards with a heavy weight on the top ; when
cold, cut it into neat round slices the sixth of an inch thick. Peel
a Spanish onion or two, and cut into the same number of slices
as you have of cow-heel. Make a batter with three eggs, four
tablespoonfuls of dried flour, half a pint of milk, and half a gill
of cream ; beat it for half an hour : dip each piece of cow-heel
and each slice of onion into the batter, and fry (or boil) in oil
(a pint) or butter (half a pound) over a slow fire till of a
pale brown colour ; place heel and onion, alternately, in a circle
on the dish, and serve very hot. Twelve minutes will fry the
cow-heel, and a quarter of an hour or twenty minutes for the

onions.

VEAL.

257. CHUMP END OF THE LOIN OF VEAL, STUFFED
AND ROASTED.

Yeal should be kept five or six days, weather permitting.
Make a stuffing with four ounces of suet, one ounce of lean ham,
pounded, the yolk of a hard-boiled egg, an ounce of fine crumbs
of bread, a saltspoonful of white pepper, a piled teaspoonful of
chopped parsley, a piled saltspoonful of mixed sweet herbs, the
tenth part of a nutmeg, grated, the grated rind of half a lemon ;
chop the suet and egg quite fine, mix all the ingredients ; add
two well-beaten eggs, leaving out one of the whites ; "with a sharp
knife loosen the skin round the thick part of the joint ; place in
the stuffing ; secure it with skewers. Butter a sheet of white
paper, fasten it over the veal, hang it close to a good fire for
twenty minutes, then withdraw it to a distance, and roast slowly
till done, allowing twenty-six minutes to the pound ; baste fre-
quently ; half an hour before serving remove the paper, that the
veal may become nicely browned. Knead two ounces of butter
with a dessertspoonful of baked flour, and stir into the third of a
pint of boiling water; add half a saltspoonful of salt, and boil
ten minutes ; pour off the dripping ; stir the veal gravy into the
melted butter; place the veal on a hot dish, the broad side down-
wards, pour the gravy over, and serve at once, with a cut lemon
on a plate.

258. KIDNEY END OF THE LOIN OF VEAL.

This part, generally, is not stuffed ; but if so ordered, follow
the preceding receipt. Place a piece of buttered paper over the
lean side, hang it close to a good fire for twenty minutes, then at
a distance, baste constantly till done, allowing twenty-eight minutes
to the pound ; half an hour before serving remove the paper,
dredge over a little baked flour, half a saltspoonful of salt, and the
strained juice of a lemon ; continue to baste. Knead two ounces
of butter with a dessertspoonful of baked flour, and stir into the

NECK OF VEAL.

third of a pint, of boiling water ; simmer ten minutes. Cut a
round of bread, the third of an inch thick, off a two pound loaf ;
take off the crust and outside ; toast to a pale brown colour ; place
the veal upon the toast ; pour off the dripping ; add the gravy to
the melted butter, and pour it over the veal. Serve, with cut
lemon on a plate.

259. BEST END OF NECK OF VEAL, BOASTED.

Envelope it in buttered paper, and roast before a good fire till
done, twenty-five minutes to the pound ; a quarter of an hour
before serving remove the paper, dredge lightly with baked flour,
baste well, and let it become a bright brown colour. Knead two
ounces of butter with a dessertspoonful of baked flour, and stir
into the third of a pint of boiling water; simmer ten minutes;
pour off the fat, and stir the gravy into the melted butter ; add
half a saltspoonful of salt ; place the veal upon a dish ; pour the
gravy over, and serve, with a cut lemon on a plate.

260. BRAISED VEAL, WITH TRUFFLES.

Take about three pounds of the best end of the neck of veal or
middle of the loin, the bones cut short ; chop off the chine quite
close to the meat. Clean and slice three fresh truffles ; with a
sharp knife cut off the skin of the veal, the eighth of an inch thick ;
spread two ounces of butter over it, and place the truffles in rows
on the butter ; put on the skin, and sew it round with a coarse
needle and thread ; rub the bottom of a small bright stewpan four
times across with garlic ; lay in a thin slice of ham (a quarter of
a pound) ; on that put the veal, with the trimmings and the
following vegetables round it : — A small carrot, a small onion, a
mushroom, cut up into thin slices ; put three thin slices of fat
bacon on the veal ; add half a "pint of cold water, a saltspoonful
of pepper, a teaspoonful of sugar, the eighth part of a nutmeg,
grated, two cloves, a small blade of mace, and a grain of
coriander seeds ; cover closely, and simmer very gently for two
hours and a half, slamming frequently. Take out the veal,
skim off all the flit, and rub the gravy, vegetables, and ham
through a fine hair sieve ; boil up ; add a wineglassful of Mar-
sala and a dessertspoonful of brandy, and serve, the gravy poured
over the veal.

VEAL.

261. MINCED VEAL, PLAIN.

(Second dressing.)

Chop three-quarters of a pound of cold veal, season with the
tenth part of a nutmeg, grated, a saltspoonful of white pepper,
a piled saltspoonful of salt, the grated rind of half a lemon, a
tablespoonful of baked flour. Eub a stewpan three times across
the bottom with a piece of garlic ; put in the veal, with a tea-
cupful of gravy and a tablespoonful of mushroom ketchup ;
simmer very gently for twenty minutes, keeping the mince
stirred; add the. juice of half a lemon, and serve. Garnish with
rolled thin rashers of bacon toasted before the fire, or with
three cornered bread sippets fried to a pale brown colour in good
butter.

262. MINCED VEAL WHITE.

Prepare and season the veal as directed in the preceding
receipt ; put it in a stewpan, with a gill of new milk, and simmer
gently for twenty minutes, stirring constantly ; add half a gill of
thick cream, and serve. Garnish with cut lemon.

263. MINCED VEAL.

(Italian fashion.)

Cut into thin slices one pound of cold roast veal, free from skin
or fat ; mince it fine ; season with two saltspoonfuls of salt, a
saltspoonful and a half of white pepper, the eighth part of a
nutmeg, grated, the grated rind of half a lemon, and a table-
spoonful of baked flour. Peel and slice thin three fresh truffles ;
rub the bottom of a stewpan four times across with fresh-cut
garlic ; put in an ounce of butter and the truffles, and fry them
foE eight minutes ; then put in the veal, with half a pint of good
gravy, and simmer very gently for half an hour ; add the juice
of half a lemon and two tablespoonfuls of Marsala. Serve in a
wall of macaroni boiled as follows : — Soak half a pound of Genoa
macaroni in cold water for one hour ; then put it into hot water,
with a saltspoonful of salt, and simmer till tender, about an hour
and a half ; wind it round the dish in the form of a wall, and put
the mince in the centre.

TEAL AND HAM CUTLETS. AGNELLOTTI.

264. VEAL AND HAM CUTLETS, WITH TARTAR SAUCE.

(Second dressing.)

Pound three-quarters of a pound of cold roast veal and a
quarter of a pound of lean ham or tongue ; season with a salt-
spoonful of pepper, a quarter of a grain of cayenne, the eighth part
of a nutmeg, grated, half a mustardspoonful of made mustard, a
saltspoonful of anchovy-sauce, the grated rind of half a lemon,
and the juice ; add a tablespoonful of veal gravy, two ounces of
dissolved butter ; mix well, and form the paste into neat cutlets ;
dip each into dissolved butter, and dredge them with dried flour;
then dip them into beaten egg, and strew them with fine crumbs;
do this twice or thrice. Place them on a tin dish, with a piece
of butter the size of a nut on each, and bake in a quick oven for a
quarter of an hour, Beat the hard yolks of three eggs to a powder,
with half a saltspoonful of salt, half a saltspoonful of pepper, and a
saltspoonful of flour of mustard ; beat the yolk of an egg, and stir it
into the rest ; add, drop by drop three tablespoonfuls of salad oil,
then a saltspoonful of tarragon vinegar and two dessertspoonfuls
of white vinegar ; beat it till in a thick cream ; add a teaspoon-
ful of finely chopped chives, or shalot and gherkin, if chives are
not to be had. Place the cutlets round the dish, and the cold
sauce in the centre.

Note. — The sauce should he made two hours before serving, and put in
a cool place. Cream may be used instead of oil, if preferred.

265. NEAPOLITAN AGNELLOTTI.

(Second dressing.)

Make a paste with six ounces of baked flour, one ounce of fresh
butter, the yolks of three eggs, beaten with a wineglassful of cold
water and half a saltspoonful of salt ; when well mixed, dredge the
board with dried flour, and roll out the paste as thin as a shilling;
set it in a cool airy place for three hours to dry. Take half a
pound of cold roast veal, cut thin, two ounces of cooked ham, fat
and lean, and pound in a mortar; fry in half an ounce of butter,
half a clove of garlic, half a shalot, chopped fine, and a dessert-
spoonful of chopped parsley ; add these to the meat, with the
tenth part of a nutmeg, grated, a saltspoonful of anchovy-sauce,
a saltspoonful of white pepper, a quarter of a grain of cayenne, a
tablespoonful of good gravy, a dessertspoonful of Marsala, a

YEAL.

tablespoonful of grated Parmesan cheese, and one well-beaten egg;
continue to pound till the ingredients are well mixed and the
forcemeat is quite smooth. Cut the paste into pieces three inches
square ; brush each over with beaten egg, and put in a good des-
sertspoonful of the meat ; turn one corner over, and press
round the edge, to make the paste adhere. They must be formed
in triangular ‘ turnovers.’ When finished, drop one by one into
a quart of boiling water, with a dessertspoonful of salt in it, and
simmer for five minutes ; drain on a sieve. Put into a saucepan
a teacupful of good veal gravy, a saltspoonful of anchovy-sauce,
a teaspoonful of mushroom ketchup, a mustardspoonful of fresh-
made mustard, a wineglassful of Marsala or sherry, two table-
spoonfuls of grated Parmesan cheese, and two ounces of butter ;
stir for five minutes over the fire. Place the agnellotti neatly on a
dish, pour over the gravy, sprinkle the top over with a tablespoon-
ful of cheese, and bake in a quick oven for twenty minutes. Serve
on the same dish.

266. YEAL CUTLETS.

About one pound and a quarter of fillet of veal, cut the third
of an inch thick ; cut it into nine or ten oblong pieces, all of the
same size ; trim off the skin, fat, and the corners ; dip each piece
into dissolved butter (two ounces), and dredge it lightly with
baked flour ; let them stand ten minutes ; then dip them again
into the butter, and strew over both sides some very fine crumbs
of bread ; fry in six ounces of boiling butter, at a distance from the
fire, for twenty minutes : they must be of a pale brown colour on
both sides. Strain the butter, and mix into it a dessertspoonful of
baked flour, the strained juice of a lemon, half a saltspoonful of
salt, and half a gill of boiling water ; boil up, skim, and simmer
ten minutes (in the frying pan) ; ten or twelve button mush-
rooms may be added with improvement. Roll nine or ten
thin rashers of bacon, off tht ribs, put a skewer through them,
and roast in a Dutch oven before the fire, while the cutlets are
frying ; place the veal and bacon alternately round the dish, and
the sauce in the centre. Serve very hot.

267. VEAL CUTLETS IN PAPER.

(Maintenon.)

Mix together the following ingredients: — An ounce of bread
crumbs, two ounces of fat bacon, a small shalot, a good sprig of

VEAL CUTLETS. GRENATINS OF VEAL.

parsley, a large mushroom (or a truffle), all very finely chopped
add the grated rind of half a lemon, the tenth part of a nutmeg, a
saltspoonful of mixed sweet herbs, half a saltspoonful of salt, and
half a saltspoonful of pepper. Cut three chops oft' the best end of
the neck of veal, just as thick as the bone ; take off the skin and
the chine part of the bone ; butter three sheets of small foolscap
paper with three ounces of butter ; dissolve two ounces of butter,,
dip the cutlets into it, and then into the seasoned crumbs ; if not
all used, dip them a second time ; lay each on a sheet of paper,
roll the edge tightly round, preserving the shape of the cutlet,
and boil slowly in plenty of lard for an hour ; drain on a sieve
before the fire, and serve in the paper.

26S. VEAL CUTLETS, BRAISED, WITH FRESH TOMATOS.

Take one pound and a half of veal cutlet, half an inch thick ;
trim off the skin, and cut it into eight neat pieces ; place the
cutlets in a stewpan, with a quarter of a pound of butter : when
the butter dissolves, dredge over a dessertspoonful of baked flour,
and let them become a pale brown colour on both sides (but
very slowly). Clean and pound to paste, three anchovies, half a
clove of garlic, and an ounce of mild lean ham ; peel and slice one
small onion and six fine ripe tomatos ; add the eighth part of a
nutmeg, grated, half a saltspoonful of white pepper, a grain
of cayenne, the strained juice of a large lemon, a saltspoonful of
vinegar, two tablespoonfuls of Marsala or sherry ; put these
ingredients all into the stewpan with the cutlets, and simmer as
slowly as possible for an hour and a quarter ; skim frequently,
and shake the stewpan to prevent burning to the bottom. Serve
quite hot.

269. GRENATINS OF VEAL.

Have four or five chops off the best end of the neck or loin
of veal cut an inch thick ; trim off the skin and the bone, leaving
only the round piece of lean ; lard one side thickly with fat bacon ;
put the trimmings and bones into a saucepan, with an onion, a
carrot, a mushroom, a turnip, a sprig of marjoram, a sprig of
thyme, three sprigs of parsley, a bay leaf, two cloves, two allspice,
an ounce of lean ham, a teaspoonful of sugar, half a saltspoonful
of white pepper, half a saltspoonful of flour of mustard, and a
quart of water ; boil fast for three hours ; skim often ; strain, and

VEAL.

let it get cold ; rub the bottom of a small stewpan four times
across with garlic ; put in a quarter of a pound of butter, and
when dissolved, lay in the veal, the larding uppermost, and let it
become slightly brown. Take the fat off the gravy, and add
sufficient to just reach the larding, but not to cover it, and sim-
mer very gently for two hours ; skim and baste every ten minutes;
take out the veal, skim off the fat ; put in a pint of very young
fresh-shelled peas and a teaspoonful of sifted sugar ; boil quickly
(with the lid off) for ten minutes ; put the veal in again, and
simmer (uncovered) till the peas are tender ; turn the gravy,
with the peas, on to a dish, and place the grenatins, larding up-
wards, in the centre, and serve immediately.

270. SMALL FRICANDEAU OF VEAL.

Have either the middle of the loin or the best end of a neck
of veal, about three pounds ; cut the meat off the bones in one
compact piece; trim off the skin and fat, and lard it thickly with
fat bacon ; rub the bottom of a stewpan three times across with a
fresh piece of cut garlic ; place in the veal, with the bones and
trimmings round it ; add a sliced onion, a sliced small carrot, a
mushroom, chopped, half of a lettuce, two cloves, a small blade
of mace, four allspice, a saltspoonful of salt, half a saltspoonful
of pepper, a teaspoonful of moist sugar, and three-quarters of a
pint of water ; cover the larding with writing paper, thickly
spread with butter ; simmer as gently as possible for three hours;
take off the paper, baste the veal, and continue to simmer half an
hour longer. Take out the veal, skim off all the fat, and rub the
gravy and vegetables through a hair sieve ; add a tablespoonful
of French brandy, or a wineglassful of sherry, and serve the
gravy over the veal.

Note. — Cold fricandcau makes an excellent mayonnaise. — See receipt for
Mayonnaise of Fowl, and follow it exactly.

271. FRICANDEAU OF VEAL.

Order the butcher to cut a piece of veal from the prime part
of the fillet, six inches long and four broad ; trim off the skin and
corners, and make it a compact neat piece ; lard it deeply with
good fat bacon all over the top and sides ; rub a stewpan six
times across with fresh-cut garlic ; put in two slices of fat bacon,

STEWED BREAST OF VEAL.

99 *

place the veal (larding uppermost) on it ; spread a quarter of a
pound of good butter on half a sheet of foolscap paper, and place
over the veal ; peel and slice a large onion, a small carrot, half a
head of celery, two large mushrooms, one large truffle, and half
of a small turnip ; put these, with the veal trimmings, round the
veal; add three-quarters of a pint of stock or water, a tea-
spoonful of salt, a saltspoonful of white pepper, the eighth part
of a nutmeg, grated, a bay leaf, a laurel leaf, two cloves, the thin
rind of half a lemon, a teaspoonful of sifted sugar ; boil up
quickly, skim, then simmer very gently for three hours. Eemove
the paper, baste the veal, and continue to simmer half an hour
longer. Take out the veal, skim off all the fat, mb the gravy
through a fine sieve; add the strained juice of a lemon, and
serve with the gravy in the dish, or with either spinach, sorrel,
or young green peas, dressed as directed in each receipt, and
mixed with a teacupful of the gravy.

272. STEWED BREAST OF VEAL, STUFFED.

Have a square piece of the breast of veal, about four pounds.
Make a stuffing as follows : — Chop six oimces of suet, pound two
ounces of lean ham and the hard yoke of an egg ; mix these with
an ounce of fine crumbs of bread, a teaspoonful of chopped
parsley, a piece of garlic as big as a pea, bruised, the eighth part
of a nutmeg, grated, the peel of half a lemon, grated, a quarter
of a grain of cayenne, a saltspoonful of pepper, a saltspoonful of
mixed sweet herbs, and two well-beaten eggs. Cut off the skin
of the veal carefully with a sharp knife ; spread the stuffing
equally over the veal, leaving a quarter of an inch all round ;
brush the two edges with beaten egg ; place on the skin, and
sew it round with a coarse needle and thread ; put the veal into a
stewpan, with an onion, a lettuce, a carrot, two cloves, four pep-
percorns, a small piece of mace, a laurel leaf, a bay leaf, a large
mushroom (the vegetables all cut up), a saltspoonful of salt, half
a saltspoonful of pepper, a teaspoonful of sifted sugar, and a pint
of stock (No. 2). Put three thin slices of fat bacon on the veal ;
boil up quickly ; skim, then simmer, very gently, for three hours
and a half. Take out the veal, place it in the oven ; skim off
every particle of fat from the gravy ; stir in a dessertspoonful of
baked flour; boil up, and strain through a fine sieve. Put the

100

VEAL.

veal (without the bacon) again into the stewpan, pour in the
gravy, add the juice of a large lemon, strained, and two table-
spoonfuls of white wine ; simmer half an hour longer, and serve.

Note. — Pull out the thread before sending the veal to table.

273. STEWED BREAST OF YEAL IN WHITE SAUCE.

Make a small stewpan hot, and rub it four times across with
fresh-cut garlic; have a neatly cut square piece of the breast of
veal, about three pounds ; place it in the stewpan, with two shalots,
a blade of mace, the thin rind of half a lemon, a laurel leaf, a
sprig of thyme, and three sprigs of parsley, all tied up in a piece
of clear muslin. Pour over a pint of water ; boil up quickly ;
skim ; add a teaspoonful of Kilt, a saltspoonful of white pepper,
and simmer, as gently as possible, for three hours and a half.
Beat the yolks of two fresh eggs with half a gill of thick cream ;
take out the muslin bag, skim off every particle of fat ; stir in
the eggs for two minutes, and serve immediately.

274. BREAST OF VEAL STEWED WITH GREEN PEAS.

Chop quite small three white leaves of a fresh-cut lettuce and
six blades of chives ; cut into eight pieces two pounds of breast
of veal, dredge it lightly with baked Hour, and sprinkle over it a
teaspoonful of salt, a saltspoonful of white pepper, and a dessert-
spoonful of sifted sugar. Put these ingredients into a bright
stewpan, with a quarter of a pound of butter, and fry to a pale
brown colour ; add three-quarters of a pint of water, and si miner
VQry gently for two hours; baste the veal with the gravy, and
skim frequently till every particle of fat is removed. Put in a
pint and a half of young fresh-shelled peas ; simmer twenty-five
minutes longer, and serve immediately.

275. BREAST OF VEAL STEWED WITH OYSTERS.

Have a neatly cut piece of the breast of veal, about two pounds
and a half ; place it in a stewpan, with a large onion, two cloves,
a blade of mace, an inch of cinnamon, a sprig of parsley, a laurel
leaf, a bay leaf, and a small sprig of thyme, all tied loosely in a
piece of muslin ; strain over the juice of a large lemon and the
liquor of three dozen oysters ; simmer very gently for three hours,

COLLARED VEAL. VEAL FORCEMEAT ROLL.

101

skimming often. Take out the bag; beat the yolks of three eggs
with a gill of cream ; put in the oysters ; simmer five minutes ;
then stir in the eggs till the sauce thickens, and serve.

27G. COLLARED VEAL OR GALANTINE.

Have a piece of breast of veal, twelve inches long and seven
broad ; put it into sufficient cold water to cover it well ; add
a dessertspoonful of sifted sugar, a dessertspoonfid of salt, an
onion, a lettuce, a carrot, and a turnip, all cut up ; boil up
quickly ; skim ; then simmer gently for two hours. Pound to
paste the hard yolks of twelve eggs ; mix with them a teaspoon-
ful of anchovy-sauce, a saltspoonful of white pepper, the grated
rind of a lemon, the eighth part of a nutmeg, grated, two tea-
spoonfuls of chopped parsley, a teaspoonful of mixed sweet herbs,
in fine powder, and three ounces of dissolved butter. Cut into
strips, half an inch broad and three inches long, half a pound of
mild lean ham, cut as thin as possible; clean and cut into thin
slices four truffles. Take out the veal, remove the bones and
gristle, and lay it flat, the skin downwards; rub the surface with
a piece of fresh-cut garlic three times across ; sprinkle over half
a saltspoonful of salt, and rub in the strained juice of a lemon ;
spread the egg paste over equally ; lay in the truffles and ham in
lines; roll up the veal as tightly as possible; sew it up in a
strong cloth ; put it again into the pot, with the bones and pieces,
and simmer very gently for three hours longer. Take out the
veal, place it between two boards, with a heavy Aveight on the
upper one ; Avhen cold, remove the cloth. May be glazed, or
garnished Avith sAvoury jelly Avhen served.

Note. — Reserve the liquor for soup, in an earthen uncovered pan.

277. VEAL FORCEMEAT ROLL.

Scrape, and then pound, one pound of veal cutlet, three ounces
of fat bacon, tAvo ounces of lean ham, a piece of garlic the
size of a pea, a quarter of a shalot, an ounce of fine crumbs of
bread, a dessertspoonful of baked flour ; add the tenth part of
a nutmeg, grated, half a saltspoonful of Avhite pepper, the grated
rind of half a lemon, half a gill of thick cream, and three Avell-
beaten eggs, leaving out one Avhite ; form it in the shape of a

102

YEAL.

bolster ; beat the white of an egg, brush it over the roll, dredge
it lightly with baked flour, roll it in thickly buttered foolscap
paper, tie it in a cloth, and steam over fast boiling water for two
hours. Serve with the following sauce : — Put the veal trimmings
into a saucepan, with half a shalot, half a bay leaf, half a laurel
leaf, half a saltspoonful of salt, the same of loaf sugar, and three-
quarters of a pint of cold water ; stew for two hours, till the
quantity is reduced to half ; strain, and add the yolk of one egg,
beaten with half a gill of thick cream and the strained juice of a
lemon. Take off the cloth and the paper ; place the roll on a hot
dish, and pour the sauce over.

27S. YEAL OLIVES.

Scrape half a pound of uncooked veal and an ounce of lean
ham ; clean and pound one anchovy ; mix well together, and
season with the tenth part of a nutmeg, grated, a quarter of a
grain of cayenne, a saltspoonful of pepper (white), a saltspoonful
of mixed sweet herbs, a teaspoonful of chopped parsley, a dessert-
spoonful of Oswego flour, an ounce of veal-suet, finely chopped,
and a well-beaten egg. Cut some slices of veal off the fillet, as
thin as possible, and trim them into pieces four inches and a half
long and three wide (six will be required) ; roll these flat with
the rolling pin ; have the same number of pieces of fat bacon, cut
so thin that they are almost transparent ; divide the forcemeat
into six parts, roll one part in each piece of veal, and over that
the bacon, bind them round with tape ; put the six olives into a
small stewpan, with a teacupful of good gravy, and simmer fox-
two hours ; baste the olives constantly with the gravy ; take them
out, remove the tape carefully ; put them neatly on a dish ; skim,
and strain the gravy ; add half a wineglass of Marsala and the
strained juice of a lemon ; pour it over and serve.

279. VEAL PIE.

Have one pound and a half of veal cutlets, a quax-ter of au
inch thick, free from skin or bone, a quarter of a pound of mild
ham, as thin as it can be cut; trimmed; cut both into inch and
a half pieces ; season the veal with a saltspoonful and a half of
white pepper, a saltspoonful of salt, the tenth part of a nutmeg,
grated, half a grain of mace, pounded, the grated rind of half a

calf’s head, boiled.

103

lemon; butter the edge of a ten inch pie-dish; put in the veal
and ham in layers ; add half a gill of veal broth or cold water, and,
if liked, either the yolks of four hard-boiled eggs or four forcemeat
balls. Make a paste as follows : — Moisten half a pound of flour
with half a gill of water and the juice of half of a large lemon ;
press the paste out on the slab ; put in the centre seven ounces of
good butter ; roll out four times ; then let it stand for two hours
in a cool place ; take a sixth part of the paste, roll it out thin, and
line the edge of the dish ; moisten with cold water ; roll the re-
mainder out to the size of the dish ; put it over ; press the edge
to make it adhere ; trim round with a sharp knife, notch at inch
distances ; make a hole in the centre for the steam to escape ;
ornament to fancy, and bake in a moderate oven for two hours.
Serve with cut lemon.

Note. — A truffle much improves, or four button mushrooms may be added.

280. CALF’S HEAD, BOILED, WITH WHITE SAUCE.

A calf’s head pelted makes a prettier and a nicer dish than
when the skin is taken off. Put a teacupful of vinegar and a
tablespoonful of salt into a pan of cold water, and soak the head
in it for twenty minutes ; then well wash it in fresh water ; trim
off the rough black pieces about the mouth ; take out the
tongue and brains, and put them into cold water. Put the head
into an iron pot, the split side downwards, and entirely cover it
with cold water. Boil up quickly, skim, then simmer very
gently till done. Be careful to keep the head well covered with
weter. Half of a very small head will require an hour and three-
quarters from the time of boiling up ; a moderate size, two hours ;
and a large one, two hours and twenty minutes ; if without the
skin, three-quarters of an hour less. Tie the brains in a piece ot
muslin, with a sage leaf, a sprig of parsley, and a sprig of chervil.
Put in the tongue and brains three-quarters of an hour before the
head is done. Kub the brains through a sieve ; put them into a
saucepan with half an ounce of butter, half a saltspoonful of salt,
and two grates of a nutmeg. Skin and trim the tongue ; put it on
a small dish, and pour the brains over it. Lay the head upon a
hot dish, the split side downwards, and serve immediately, with a
cut lemon upon a plate and the following sauce in a tureen : —
Knead three ounces of butter with two tablespoonfuls of baked

104

VEAL.

flour, strain three-quarters of a pint of the liquor the head is
boiled in, stir in the butter and boil for ten minutes. Add half
a gill of thick cream and the strained juice of half a lemon ;
fifteen button mushrooms may be added, or a dessertspoonful of
finely chopped parsley.

Note. — Reserve the liquor in an earthen uncovered pan for stock or soup.

281. CALF’S HEAD, BAKED, WITH ITALIAN SAUCE.

Trim and boil the head as directed in the preceding receipt,
only adding a carrot, a turnip, half a head of celery, an onion, a
blade of mace, three cloves, a laurel leaf, three allspice, six
peppercorns, half a saltspoonful of mustard-seed, a tablespoonful
of sugar, and a tablespoonful of salt. When the head is done,
fold it in a cloth to dry. Season two ounces of dry fine crumbs
of bread with a saltspoonful of salt, half a saltspoonful of white
pepper, the fourth part of a nutmeg, grated, the grated rind of a
lemon, a saltspoonful of mixed sweet herbs, a dessertspoonful of
finely chopped parsley, and a grain of cayenne. Brush the head
over with beaten egg, sift the crumbs over that, and let it get
dry. Dissolve six ounces of butter, pour half of it over the
head ; add the rest of the crumbs, then the remainder of the
butter. Bake in a moderate oven about an hour; baste fre-
quently. Serve with the following sauce in the dish, but not
poured over the head : — Peel and cut into thin slices a small
cucumber, four truffles, and one shalot ; skin and trim eighteen
button mushrooms ; put them into a saucepan with a quarter of
a pound of butter, and shake it over a brisk fire for ten minutes,
then stir in two tablespoonfuls of baked Hour ; add threequarters
of a pint of the liquor the head was boiled in, a grain of cayenne,
the eighth part of a nutmeg, grated, half a saltspoonful of salt ;
stir over the fire for ten minutes. Add the juice of a lemon and
half a gill of Marsala. Serve immediately.

282. HASHED CALF’s HEAD.

(Second dressing.)

Cut up the cold head into neat slices a quarter of an inch
thick and about three inches long. Season (three-quarters of a
pound) with a saltspoonful and a half of salt, a saltspoonful of
white pepper, a grain of cayenne, the eighth part of a nutmeg,

calf’s-iiead collops. calf’s feet.

105

grated, the grated rind of half a lemon, and two tablespoonfuls of
well-baked flour. Put two ounces of butter into a stewpan, and
when dissolved, put in the head. Shake the pan till the butter is
absorbed ; then pour in by degrees (shaking the pan constantly)
three-quarters of a pint of the liquor the head was boiled in ; add
one slialot, finely chopped, the juice of a lemon, and simmer
gently for twenty minutes. Stir in a wineglassful of Madeira,
brown sherry, or Marsala, and serve at once, with a cut lemon
and cayenne on a plate.

283. CALF’S-HEAD COLLOPS.

(Second dressing.)

Cut some neat slices of cold head the third of an inch thick
and four inches long. Make a batter with two eggs, two table-
spoonfuls of dried flour, and the third of a pint of new milk.
Beat the batter for ten minutes. Dip the slices of head into the
batter and fry in oil (half a pint) or in butter (quarter of a pound)
till of a golden-brown colour. Serve very hot, with cut lemons
and cayenne to be handed, or with the following sauce in a
tureen : — Quarter of a clove of garlic, one shalot, two mush-
rooms, one sour apple, three sprigs of parsley, two sprigs of
chervil, six leaves of tarragon, all very finely chopped. Put
them into a saucepan, with two tablespoonfuls of vinegar, a tea-
spoonful of moist sugar, a grain of cayenne, a saltspoonful of made
mustard, half a saltspoonful of salt, and a gill of any kind of stock
or gravy. Knead an ounce of butter with a dessertspoonful of
baked flour, and stir in ; boil for ten minutes. Add a wineglass-
ful of Marsala or sherry, and serve at once.

284. CALF’S FEET, WITH SPANISH SAUCE.

Boil two feet for four houx-s, in sufficient water to cover them ;
simmer, and skim occasionally ; split them, and trim off any
rough pieces, and roll them in a cloth to dry ; season two ounces
of fine crumbs of bread with a saltspoonful of salt, half a salt-
spoonful of white pepper, the sixth part of a nutmeg, grated,
half a clove of garlic, chopped fine ; well mix these ingredients.
Dip the feet into beaten egg, then into the crumbs ; let them
remain a quarter of an hour ; then redip them, and fry in salad
oil (the third of a pint) or in dissolved butter (six ounces) till of

106

VEAL.

a pale brown, colour, about ten minutes. Serve very Lot, with
the following sauce in the dish : — Peel and chop two Spanish
onions and three large mushrooms ; rub four tomatos through a
hair sieve ; put these into a saucepan, with a wineglassful of
vinegar, a wineglassful of Marsala, a grain of powdered mace,
a grain of powdered ginger, the sixth part of a nutmeg, grated,
a cayenne-spoonful of cayenne, a mustardspoonful of made mus-
tard, a saltspoonful of salt, and a teaspoonful of sugar; stir over
the fire till the onions are quite tender ; then serve round the
dish and the feet in the centre.

285. CALF’S HEART, ROASTED.

Thoroughly clean and soak the heart in cold water for half
an hour. Make a stuffing as follows: — A quarter of a pound of
beef-suet, chopped small, the hard yolk of one egg, pounded, half
an ounce of fine crumbs of bread, a saltspoonful of mixed sweet
herbs, a dessertspoonful of chopped parsley, half a saltspoonful
of salt, the same of pepper, the tenth part of a nutmeg, grated,
and one well-beaten egg ; mix these ingredients thoroughly, and
fill the heart with the stuffing ; spread one ounce of butter on a
sheet of foolscap paper, fasten it round the heart, and roast for
an hour and a quarter. Take off the paper a quarter of an hour
before serving ; dredge over a little flour, and baste constantly.
Knead two ounces of butter with a dessertspoonful of baked flour
and a finely chopped shalot ; put it into a saucepan, and stir till
quite brown ; add half a teacupful of stock, gravy, or water, a
teaspoonful of mushroom ketchup, a dessertspoonful of any wine,
and the juice of half a lemon, strained ; boil ten minutes, and
serve, poured over the heart.

286. SWEETBREADS, WITH WHITE SAUCE.

Trim off the pith and skin, and put the sweetbreads into boil-
ing water for five minutes, and then into cold for an hour ; lard
them thickly with fat bacon ; rub a small bright stewpan with
garlic (four times across the bottom) ; putin a quarter of a pound
of fresh butter, a chopped shalot, a slice of carrot, a bay leaf, a
laurel leaf, the thin rind of half a lemon, a clove, two allspice, a
saltspoonful of loaf sugar, half a saltspoonful of salt, the same of
white pepper ; put in the sweetbreads and half a pint of new

SWEETBREADS.

107

milk ; boil up quickly, and then simmer gently for an hour ;
baste frequently with the sauce. Take out the sweetbreads, put
them in a moderate oven for eight minutes ; skim and strain the
sauce ; add the yolks of two eggs, beaten with a tablespoonful of
cream ; stir over the fire for two minutes ; place the sweetbreads
ou a dish, pour over the sauce, and serve. This receipt is for two
large sweetbreads.

287. SWEETBREADS, PLAIN.

Trim and blanch the sweetbreads as directed in the preceding
receipt ; dip them into a beaten egg, then into fine dried crumbs;
place them on a tin dish ; pour over each, three ounces of dis-
solved butter, and bake for an hour in a moderate oven, basting
constantly, and serve. Garnish with cut lemon.

Note. — If the sweetbreads be small, thirty-five or forty minutes will be
sufficient in all eases.

288. SWEETBREADS, WITH TRUFFLES.

Blanch the sweetbreads in boiling water five minutes, and in
cold for one hour ; remove the fat, skin, and pith ; dry them, and
dredge them lightly with baked flour ; place them on a tin dish,
baste well with dissolved butter (a quarter of a pound), and bake
till nicely browned, about half an hour. Peel and slice six fresh
truffles ; put them into a stewpan, with a gill of Marsala, a salt-
spoonful of salt, a saltspoonful of white pepper, the strained juice
of a large lemon ; simmer ten minutes ; add a gill of stock
(No. 2). Knead a dessertspoonful of baked flour with two ounces
of butter, and stir in for five minutes ; put in the sweetbreads,
and continue to simmer half an hour longer ; then serve.

289. SWEETBREADS, WITH MUSHROOMS.

Blanch and trim the sweetbreads as directed in the foregoing
receipt ; lard them thickly with good fat bacon ; cut up half a
carrot, half a turnip, half a head of celery, a small onion. Rub
a stewpan four times across the bottom with garlic ; put in the
vegetables, with a quarter of a pound of butter, and fry them
brown ; lay in the sweetbreads, and add the third of a pint of
stock (No. 2), a saltspoonful of salt, the same of loaf sugar and
white pepper, a small blade of mace, two cloves, three allspice,

108

VEAL.

the tenth part of a nutmeg, grated, the thin rind of half a lemon,
and a tablespoonful of brandy ; boil up quickly ; skim ; then
simmer very gently for three-quarters of an hour. Put the
sweetbreads in a moderate oven (with a quarter of an ounce of
butter on each) for ten minutes; skim and strain the gravy.
Skin and clean twelve button mushrooms; put them into the
gravy, with a teaspoonful of tarragon vinegar ; knead an ounce
of fresh butter with a dessertspoonful of baked flour, and stir in ;
boil up ; put in the sweetbreads, and continue to simmer for a
quarter of an hour. Serve the sweetbreads in the centre and
the sauce round.

290. VEAL PATTIES.

Strain the juice of a lemon into a gill of cold water, and stir in
sufficient to moisten three-quarters of a pound of sifted flour ;
knead to a smooth paste ; lay it on a slab, and spread over it
three-quarters of a pound of fresh butter ; turn over the four
sides ; dredge it with flour, and roll out. Do this four times ;
then fold it in three, and let it stand in a cool place for two or
three hours. Roll out again twice, the second time the third of
an inch thick. Have ready two circular patty cutters ; one two
inches and a half across, and the other one inch and a half. Dip
the cutters into flour, and cut out eight of the larger size ; press
the smaller size on the centre of each piece of paste, cutting it the
sixth of an inch deep. Roll out the remainder of the paste, and
cut out eight of the smaller size. Place them all on a baking-tin,
and bake in a quick oven till of a pale brown colour, about twenty
minutes. Take them out, and with a sharp penknife remove the
centre paste from the larger pieces ; fill the vacancy with veal
prepared as follows, then place the smaller piece over the centre,
and serve immediately. Mince quite small half a pound of lean
veal, and two ounces of ham, season with the grated rind of half
a lemon, the tenth part of a nutmeg, grated, half a saltspoonful
of white pepper, half a saltspoonful of salt, a teaspoonful of
grated Parmesan cheese, and a tablespoonful of baked flour.
Put it into a saucepan with sufficient veal stock to well moisten it;
and simmer gently ; stirring constantly, for a quarter of an hour.
Add the strained juice of half a lemon, and half a gill of thick
cream ; then fill the patties as directed.'

YOL-AU-VENT OF SWEETBREADS, ETC.

109

291. VOL-AU-VENT OF SWEETBREADS, MUSHROOMS,
AND POTATO BALLS.

Order a two pound loaf to be baked in an oval cake-tin ; let it
be one day old. Cut off the top above the tin ; scoop out the
crumb, leaving three-quarters of an inch all round and at the
bottom ; be very careful not to make a hole anywhere. Now
pare off the crust, and dip the case into oiled butter (half a
pound), and put it into the oven for twenty minutes ; redip it in
the butter, and let it remain in the oven till of a pale bright
brown colour (or a paste case may be used, see note). Cut off
the pith and skin of two sweetbreads, and blanch them in boiling
water for five minutes ; cut each into equal-sized pieces, and
throw them into cold •water fdr an hour ; take them out, wipe
them dry, and dredge over a dessertspoonful of baked Hour, Rub
a bright stewpan with garlic (four times across the bottom) ; put
in two ounces of butter, the sweetbreads, a teaspoonful of salt, a
saltspoonful of white pepper, the sixth part of a nutmeg, grated,
the thin rind of half a lemon, four sprigs of parsley, a laurel leaf,
a bay leaf, half a blade of mace, twro cloves, the strained juice of
a lemon, twro tablespoonfuls of white wrine, and a teacupful of
veal stock (No. 2) ; boil up quickly ; skim ; then simmer gently
for three-quarters of an hour. Take out the sweetbreads ; skim
and strain the sauce ; add the yolks of two eggs, beaten with a
gill of thick cream ; boil tvro minutes. Take off the skin of
twenty button mushrooms ; throw them into a pint of boiling
water, with a saltspoonful of salt and the strained juice of a
lemon ; boil fast for twelve minutes, and drain on a sieve. Boil
four potatoes ; add half a saltspoonful of salt, an ounce of fresh
butter, a quarter of a gill of cream, and one well-beaten egg,
beat with a wooden spoon till light; make up the potatoes into
balls the size cf a marble ; dip each into beaten egg, and put
them into fast-boiling milk for two minutes ; then drain on a
sieve. Put the sweetbreads, mushrooms, and potato-balls in
alternate layers into the bread case, and pour the sauce over';
serve quite hot, with a neatly rolled napkin on the dish.

Note. Make a paste according to the preceding receipt ; roll it out ; (he

last time an inch and a quarter thick ; cut it with a vol-au-vent cutter six
inches in diameter. Make an incision a quarter of an inch deep, with a
cutter an inch smaller ; hake about three-quarters of an hour. Take out
the eentre, and proceed as directed.

110

VEAL.

292. CALF’S LIVER, ROASTED.

The liver must be quite fresh. Have a piece about two pounds
and a half weight ; take off the skin and pith, and lard the round
side thickly with fat bacon. Spread upon a large sheet of fools-
cap paper a quarter of a pound of good butter; put the liver into
the paper, and turn up the corners, to keep in the butter ; roast
before a good fire for an hour and a quarter, basting constantly
with sweet dripping or butter. A quarter of an hour before
serving, take off the paper, dredge over a dessertspoonful of baked
flour, and baste well ; pour off the fat, and mix with the dripped
gravy the strained juice of a lemon, half a saltspoonful of salt,
and a wineglassful of white wine; pour the gravy over the
liver, and serve immediately.

293. STEWED CALF’S LIVER.

Have a neatly cut piece of liver, about two pounds weight ;
trim off the skin and pith, and lard the round side thickly and
deeply with good fat bacon. Rub a stewpan four times across
with a piece of fresh-cut garlic ; put in the liver, with an onion,
a small carrot, half a head of celery, all sliced, a blade of mace,
two cloves, three allspice, six peppercorns, a teaspoonful of salt,
a saltspoonful of pepper, a dessertspoonful of soy, two tablespoon-
fuls of mushroom ketchup or two fresh mushrooms, a teacupful
of any stock or gravy, and a quarter of a pound of butter, placed
on the liver ; simmer very gently for three hours and a quarter,
basting the liver constantly. Take out the liver ; skim the fat
off, and rub the gravy through a sieve ; add a wineglassful of
Marsala ; boil up ; pour over the liver, and serve.

294. MOCK ‘ PATR DE FOIE GRAS.’

Procure three pounds of calf’s liver, quite fresh, and three-
quarters of a pound of good fat bacon. Cut the bacon into
slices a quarter of an inch thick, and the slices into strips a
quarter of an inch broad ; pierce the liver with a large larding-
needle, and leave the bacon in the liver, at inch distances, till all
is used. Rub the bottom of a stewpan five times across with a
piece of fresh-cut garlic ; put in the liver, with two chopped
shalots, a laurel leaf, a bay leaf, a blade of mace, four pepper-

calf’s brains.

Ill

corns, two cloves, a saltspoonful of salt, a saltspoonful of loaf
sugar, five large truffles (whole), and three-quarters of a pound
of good butter ; simmer as gently as possible for three hours and
three-quarters. Put the liver into a pan or basin ; pour over the
butter, and let it remain till the next day ; take off the butter,
and dissolve it in an enamelled saucepan. Pound the liver to a
paste ; add a teaspoonful of dry salt, a saltspoonful of white
pepper ; two tablespoonfuls of the gravy, and two-thirds of the
dissolved butter ; mix well ; cut the truffles into pieces the size
of a pea, and stir into the paste ; press it into a raised pie-dish ;
smooth over the top with a knife ; pour over the remainder of
the butter, and keep the pate in a cool place.

295. CALF’S BRAINS, FRIED. *

Take off the skin ; wash the brains in cold water, and cut
them into thin slices, then throw them into boiling water, two
quarts, with a gill of vinegar and a dessertspoonful of salt ; let
them remain an hour ; wash them again in cold water, and roll
them in a cloth to dry. Make a batter with two tablespoonfuls of
baked dour, two eggs, and the third of a pint of cream ; beat
well with a wooden spoon for twenty minutes. Dissolve half a
pound of butter in a frying-pan ; dip each piece of brain into
the batter, and fry to a pale yellow-brown colour over a gentle
fire, and serve Avith fried parsley. Wash a bunch of parsley,
dip it into boiling fat for three minutes, and dry on a sieve
before the fire ; place it in the centre of the dish, with the brains
round it ; serve very hot.

Note.— The brains will require about a quarter of an hour to fry. and the
receipt is written for two sets.

296. CALF’S BRAINS, WITH WHITE SAUCE.

Clean and blanch the brains as directed in the preceding
receipt, and cut each into four pieces ; put them into a steAvpan,
with an onion, sliced, and four sprigs of parsley ; add half a pint
of veal broth or Avacer, and simmer for three-quarters of an hour.
Take out the brains; strain the sauce; knead two ounces of
butter Avith a tablespoonful of baked flour ; stir it into the sauce,
and boil for five minutes. Put in the brains, with the juice of a

112

YEAL.

lemon, strained, and half a saltspoonful of salt; simmer ten
minutes ; add a gill of cream, and serve.

Note. — The receipt is written for two sets.

297. CALF’S BRAINS WITH BROWN SAUCE.

Take off the skin ; wash the brains well in cold water ; put
them into a saucepan with a quart of water, a tablespoonful of
vinegar, a teaspoonful of salt, a clove of garlic, and boil for a
quarter of an hour ; drain on a sieve. Dissolve two ounces of
butter ; dip in the brains ; dredge them with baked flour ; place
them on a tin dish, and bake in a moderate oven for three-quar-
ters of an hour ; baste frequently with the butter. Chop two
shalots, two mushrooms ; put them into a saucepan, with a table-
spoonful of vinegar, a tablespoonful of rum, the eighth part of a
nutmeg, grated, half a grain of cayenne, a teaspoonful of loaf
sugar, half a saltspoonful of salt, a saltspoonful of curry- powder,
and stir over the fire for ten minutes. Knead an ounce of butter
with a dessertspoonful of baked flour ; add that and the third of
a pint of stock (No. 1) ; simmer, and stir for a quarter of an
hour. Place the brains ou a dish, pour the sauce over, and
serve.

298. MIXED MINCED-MEAT CAKES.

Mince quite fine a quarter of a pound of beef steak, a quarter
of a pound of veal cutlet, half a pound of lean pork, two ounces
of ham, fat and lean, one shalot ; season with a saltspoonful of
salt, a saltspoonful (piled) of pepper, half a grain of cayenne, the
sixth part of a nutmeg, grated, a saltspoonful of mixed sweet
herbs, and a saltspoonful of anchovy-sauce ; add an ounce of
fine crumbs of bread. When these ingredients are well mixed,
add two well-beaten eggs, leaving out one white ; make the meat
up into cakes three inches across and half an inch thick; brush
them over with white of egg, and dredge them well with baked
flour. Fry in boiling fat for eighteen minutqs, or broil over a
bright fire.

299. MINCED-MEAT PATE.

Mince the meat as directed in the preceding receipt. Hub a
pie-dish three times across with garlic, lay at the bottom a very
thin slice of fat bacon, press in the meat, cover it with a quarter

KEBOBES AND KEDCIIEREE.

113

of a pound of sweet lard, spread over ; and bake in a gentle oven
for an hour and a half. Serve cold.

Note. — Use three times the quantity of each ingredient.

300. GRAVY CURRY.

(An Indian receipt.)

About a pound and a half of veal cutlets in pieces, a quarter of
an inch thick and two inches square. Mix two tablespoonfuls
of biscuit-powder with a saltspoonful of mixed sweet herbs
in powder, the same of pepper and salt. Dissolve a quarter of a
pound of butter ; dip each piece of veal into the butter, then
into the powder, and fry in the remainder of the butter till
slightly browned on both sides. Slice two onions and a quarter of
a clove of garlic ; knead three ounces of butter with two dessert-
spoonfuls of curry-powder and one leaf of mint, chopped fine;
fry the onions in the butter till tender ; then put in the veal
and three-quarters of a pint of stock or gravy ; simmer gently for
three-quarters of an hour. Add the strained juice of a lemon,
and serve, with or without rice.

301. KEBOBES AND KEDCIIEREE.

(An Indian receipt.)

Have about a pound and a half of veal cutlets the third of an
inch thick ; cut it into neat pieces two inches square, and put it
into three-quarters of a pint of water, with a wineglassful of
vinegar, a saltspoonful of tarragon vinegar, a teaspoonful of salt,
and half a clove of garlic, bruised. Let it remain for an hour.
Wash half a pint of split peas, and boil them for two hours and
a half in a quart of water ; add half a pound of rice (well
washed), and continue to boil for twenty-five minutes, stirring
frequently to keep it from burning. Chop three onions, and fry
them in butter (six ounces) till slightly browned ; drain off the
water, add the peas and rice to the onions ; season with a teaspoon-
ful of salt, a quarter of a saltspoonful of cardamoms, the eighth
part of a nutmeg, grated. Stir and fry till the butter is all ab-
sorbed, and the whole is of a pale brown colour ; then stir in the
water drained from the rice and peas. Wipe the veal dry, dip each
piece into beaten egg, then into curry-powder (a tablespoonful
and a half), and fry slowly in butter (a quarter of a pound)

114

VEAL.

till nicely browned on both sides (about twenty-five minutes).
Lay it in the centre of a hot dish, pour over the strained juice of
a lemon, place the ‘ kedcheree ’ round it and serve at once.

302. POTTED VEAL AND TONGUE.

Three-quarters of a pound of cold roast or braised veal ; a quar-
ter of a pound of tongue, both free from skin, fat, and dry pieces ;
mince, and then pound them together till in a soft paste ; add
while pounding, two tablespoonfuls of veal gravy ; season with a
teaspoonful and a half of anchovy-sauce, half a mustardspoonful
of fresh-made mustard ; a saltspoonful and a half of white pepper,
the tenth part of a nutmeg, grated. Cross the bottom of the pestle
once with garlic, and continue to pound till the seasoning is well
mixed with the meat ; then add five ounces of dissolved fresh
butter. When the whole is soft and smooth, press it into a raised
pie dish, flatten the top with a knife, and pour over two ounces
of dissolved butter.

POEK.

303. ROAST LOIN OF FORK, SEASONED.

Have a very sharp knife and score the skin at half-inch
distances. Soak a large onion for an hour in cold water, well-
fiavoured with salt, chop it quite fine ; add to it a saltspoonful
of finely powdered sage, half a saltspoonful of white pepper, and
a saltspoonful of flour of mustard ; mix this seasoning well
together, and rub it over the pork ; put it into a sheet of white
paper, spread with butter, and roast before a brisk fire, at a
distance, allowing half an hour to the pound, and basting fre-
quently ; half an hour before serving, take off the paper, and
continue to baste till the pork is nicely browned and the skin is
crisp. Pour off the fat ; add a gill of boiling water or any thin
stock to the gravy dripped from the meat. Pour it into a hot
dish, place the pork on it, skin uppermost, and serve, with a tureen
of apple-sauce, made as follows : — Peel, core and quarter four
good-sized apples, put them into a saucepan with a table-
spoonful of moist sugar and a tablespoonful of water ; boil, and
stir till in a smooth pulp.

304. LOIN OF PORK.

(Dressed and served in the French way.)

Put a small loin of pork (about three pounds and a half) into
a pie-dish, with a gill of salad oil, two teaspoonfuls of salt, a salt-
spoonful of white pepper, a small onion, finely chopped, half a clove
of garlic, chopped, a teaspoonful of mixed sweet herbs, a teaspoon-
ful of chopped parsley, and' the sixth part of a nutmeg, grated; rub
the ingredients well into the pork ; cover the dish and let it stand
for two days ; then hang it before a good fire, and roast at a
distance for two hours; baste constantly, either with salad oil or
dissolved butter. Serve with gravy made as follows : — Peel and
mince one sour apple and two shalots ; put them into a saucepan,
with the strained juice of a lemon, a teaspoonful of moist sugar,
a quarter of a grain of cayenne, a mustardspoonful of fresh-

i 2

116

I’ORK.

made mustard, half a saltspoonful of salt, and stir over the fire
till browned ; add the third of a pint of stock (No. 1), boil for a
quarter of an hour ; stir in a tablespoon ful of brandy ; strain,
and serve in the dish, but not poured over the pork.

305. LEG OF PORK, WITH ITALIAN SAUCE.

Have a leg of very small pork (not weighing more than three
pounds and a half) ; roast it before'a good fire, at a distance, for
two hours, and serve (the skin uppermost), with the sauce, made
as follows, poured over : — Wash, scrape, and remove the bone of
one anchovy ; peel two shalots and a piece of garlic the size of
a pea; wash three sprigs of parsley; chop these as fine as possible,
and put them into a saitcepan, with half an ounce of butter ; stir
over the fire till the shalot is tender; add a tablespoonful of
baked flour, a tablespoonful of vinegar, a gill of strong stock
'(No. 1), a teaspoonful of capers, chopped, half a saltspoonful of
pepper, half a saltspoonful of mustard ; boil ten minutes ; strain ;
put the sauce again into the saucepan ; boil it up ; add a table-
-spoonful of white wine, and serve immediately.

306. MINCED FORK.

(Second dressing.)

Teel and chop quite small three good-sized apples, three
onions, and half of a small clove of garlic ; put them into a
stewpan with two ounces of butter, and stir over a gentle fire
till tender ; then add two dessertspoonfuls of vinegar and two
tablespoonfuls of gravy ; mince about three-quarters of a pound
of cold roast pork (without fat or skin) ; season with a saltspoonful
of salt, the same of pepper, half a saltspoonful of flour of mustard,
and a teaspoonful of baked flour ; stir it into the sauce, and
simmer gently for twenty minutes ; add the strained juice of a
lemon, and serve immediately.

307. FILLETS OF FORK, WITH APFLE SAUCE.

(Second dressing.)

Cut up about three-quarters of a pound of cold roast pork into
slices the sixth oi an inch thick; season three ounces of fine
crumbs cf bread with a saltspoonful of white pepper, a grain of

PORK COLLOPS. MINCED TORK CUTLETS.

117

cayenne, a saltspoonful of salt, and the sixth part of a nutmeg,
grated ; dissolve two ounces of butter slightly (not to oil) ; dip
the pork into the butter, then into the crumbs, lay it in a tin
dish ; chop three shalots or a small onion, and strew over ; pour
the remainder of the butter over, and bake in a moderate oven
for three-quarters of an hour. Peel and cut up five apples ; put
them into a saucepan, with two tablespoonfuls of moist sugar,
the grated rind and strained juice of a small lemon ; boil fast till
in a pulp; turn it into the centre of a hot dish; lay the pork
round tastefully, and send to table at once.

308. PORK COLLOPS.

(Second dressing.)

Cut some neat slices of cold roast pork (about three-quarters
of a. pound) ; take off the fat ; season with a saltspoonful of pepper,
a grain of cayenne, and a saltspoonful of salt ; broil ever a clear
fire for eight minutes, and seiwe with the following sauce : — Mince
three apples and two onions (both rather large) ; put them into
a saucepan, with a wineglassful of Marsala, two tablespoonfuls of
moist sugar, and simmer for an hour ; stir frequently ; place the
collops round the dish, and the sauce in the centre. Send to table
very hot.

309. MINCED PORK CUTLETS.

(Second dressing.)

Mince three-quarters of a pound of lean roast pork and two
shalots ; season with a saltspoonful of salt, half a saltspoonful of
pepper, a mustardspoonful of fresh-made mustard, half a grain of
cayenne, a quarter of a saltspoonful of sage, in fine powder, and a
teaspoonful of baked flour ; add a tablespoonful of pork gravy
and one well-beaten egg ; make up the meat into the form of
small cutlets (five or six) of equal size ; dredge them with baked
flour, and fry in plenty of boiling fat till of a pale brown colour
(about eight minutes). Serve with apple-sauce made as follows : —
Peel and cut up four large apples; put them into a saucepan,
with a piece of garlic the size of a pea, two tablcspoonfuls of
moist sugar, and two tablcspoonfuls of brandy ; simmer for three-
quarters of an hour ; beat with a wooden spoon till quite smooth ;
place the cutlets round the dish, and the sauce in the centre.

118

PORK.

310. POEK CUTLETS, WITH TOMATO SAUCE.

Cut six or seven cutlets from the fore loins of small pork, each
the width of the bone ; trim off all the fat, and bare the end of
the bone about an inch. Season three ounces of fine crumbs of
bread with a teaspoonful of salt, a saltspoonful of white pepper,
and the sixth part of a nutmeg, grated. Beat a fresh egg on a
plate for five minutes ; dip each cutlet into the egg, and then into
the crumbs; let them stand ten minutes. Cut the fat into small
pieces ; put it into a frying-pan and, when sufficiently dissolved,
fry the cutlets in it to a pale brown colour (about twenty
minutes) over a moderate fire ; drain on a sieve before the fire
for two minutes. Put a gill (or more) of tomato-sauce into a
saucepan ; knead a teaspoonful of baked flour with half an ounce
of butter, and stir in. Place the cutlets neatly round a hot dish ;
pour the sauce in the centre, and serve.

311. POEK CUTLETS, WITH SPANISH SAUCE.

Have six chops off the fore loin cut the third of an inch thick ;
trim off all the fat. Season three ounces of fine bread crumbs
with half a saltspoonful of salt, a saltspoonful of pepper, the
sixth part of a nutmeg, grated, and a saltspoonful of mixed
herbs ; dip the cutlets into beaten egg, and then into the crumbs;
let them stand in an airy place for a quarter of an hour ; dip
them again into the egg and crumbs ; place them on a tin dish,
with three ounces of butter, and bake in a moderate oven for
an hour. Serve with the following sauce Peel and cut up one
large Spanish onion, a small clove of garlic, four acid apples ; put
them into a saucepan, with the strained juice of two lemons, a
grain of cayenne, two grains of powdered ginger, a tablespoonful
of moist sugar, and stew for an hour, stirring frequently ; add a
wineglassful of Madeira or sherry, and serve — the cutlets round
the dish, and the sauce in the centre.

312. POEK CUTLETS, WITH MUSIIEOOM SAUCE.

Cut six or eight chops, the width of the bone, from the fore
loin of small pork ; trim off the fat, and bare the end of the bone
about an inch. Mix together the strained juice of a lemon, a
teaspoonful of salt, a saltspoonful of white pepper, a small onion,

PIG’S FRY. BATH CHAP.

119

two sprigs of parsley, Jinely chopped, and a tablespoonful of
fine Lucca oil ; rub this well over the cutlets, and let them
remain for two hours ; dip each one into the beaten egg, and then
into fine crumbs of bread. Dissolve the fat in a bright frying-
pan, and fry the cutlets in it till of a pale brown colour on both
sides (about twenty minutes) ; drain on a sieve for two minutes
before the fire. Place the cutlets neatly on a very hot dish ;
pour the following sauce over, and send to table immediately : —
Peel, clean, and chop fine four moderate-sized mushrooms ; season
theni with half a saltspoonful of salt, a grain of cayenne, the
eighth part of a nutmeg, grated, a teaspoonful of tarragon vinegar,
and the juice of half a lemon ; put them into a saucepan, with an
ounce of butter, and stir over the fire for ten minutes ; add three
tablespoonfuls of stock (No. 1); boil up quickly for five minutes;
stir in a tablespoonful of Marsala, and serve at once.

313. PIG’S FRY.

A pig’s fry must be quite fresh ; one of a small pig will weigh
one pound and a half. Wipe it quite dry, and cut each part into
pieces about three inches long and the third of an inch thick ;
dredge both sides with dried flour, and season with a teaspoonful
of salt, two saltspoonfuls of pepper, and a teaspoonful of dried sage,
in very fine powder ; fry in plenty of good lard till of a pale brown
colour on both sides (about twenty-five minutes). Serve with
two shalots, finely chopped and strewn over, or with sauce made
as follows : — Chop fine one large apple and two large onions, and
fry till perfectly tender in a quarter of a pound of butter ; stir in
a tablespoonful of baked flour, a grain of cayenne, a teaspoonful
of mustard, two saltspoonfuls of salt, a tablespoonful of vinegar,
a teaspoonful of moist sugar ; stir over the fire for five minutes ;
add two tablespoonfuls of Marsala, and serve in the centre of the
dish.

314. BATII CHAP.

Soak the chap for twelve hours in cold water ; scrape and wash
it ; put it into a saucepan, with plenty of cold water, and boil
gently for two hours and a half. Take off the skin ; trim off the
rough parts, and serve, with young greens or Brussels sprouts as
a garnish.

120

PORK.

315. CHINE OB’ PORK.

Put the chine into plenty of cold water, and simmer gently till
done, allowing thirty minutes to the pound after it boils. Garnish
with any kind of sprouts.

31G. BOILED LEG OF PORK.

A leg of pork salted is the most delicate when about four pounds
weight, and two days in pickle is sufficient. Put it into warm
water, the skin uppermost ; boil up quickly ; skim ; then simmer
gently for two hours. Place it on a hot dish, the skin upper-
most ; pour a teacupful of the water it was boiled in over it, and
serve, with greens and peas-pudding apart.

317. TO BOIL A NEW OR GREEN HAM.

Put the ham into an iron pot, the skin uppermost, and more
than cover it with cold water ; boil up quickly, skim, then
simmer till done, allowing twenty-five minutes to the pound ;
take it up by the knuckle, to avoid putting a fork into the thick
part, and thus letting out the juice ; pull off the skin ; trim off
any rough brown pieces, and powder the ham over Avith broAvn
baked crumbs (see receipt). Cut a neat frill of Avhite paper three
inches deep ; roll it round the knuckle, and send the ham to table
on a dry Avarm dish.

318. TO BOIL AN OLD HAM.

Soak the ham in plenty of cold Avater for tAventy-four hours ;
put it into a large pot Avith plenty of cold Avater ; boil up slowly ;
skim ; then simmer very gently till done, alloAving tAventy-eight
minutes to the pound. Serve as directed in the foregoing receipt,
or glaze it ( see receipt for making glaze).

Note. — If the ham Aveiglis more than twelve pounds, uIIoav a quarter of
an hour for each pound beyond that, up to sixteen pounds ; and beyond that
that weight, ten minutes for each pound.

319. BAKED HAM.

A ham (York) that has, been kept one year, and about fourteen
pounds Aveight, is the best to bake. Soak it one night in cold
Avater; scrape and avcII wash it; put it into an iron pot, Avith a
large onion, tAvo or three carrots, a head of celery, a turnip, a

YORK RAM.

121

handful of parsley, four cloves, ten peppercorns, a blade of mace,
a clove of gaidic, two tablespoonfuls of moist sugar, and sufficient
cold water to well cover it ; boil up gently ; skim ; then simmer
for two hours. Make a paste as follows : — Rub two pounds of
dripping into three pounds of dour and three pints of bran ; add
enough hot water to make it into a firm paste; roll it out about
half an inch thick ; put in the ham ; press the paste round it
that it may perfectly adhere and keep in the juices ; place it on
a tin dish, and bake in a gentle oven for six hours and a half. If
to be served cold, let it remain in the paste till quite cold ; then
crack the paste, pull off the skin, wipe the fat with a clean soft
cloth ; brush it thickly over with glaze ; put a frill round the
knuckle ; garnish -with savoury jelly or parsley, and serve. If to
be used hot, garnish with spinach, mashed turnips, or carrots.

320. YORK HAM.

(Cooked in the Spanish way.)

Soak the ham in plenty of cold water for twenty-four hours ;
scrape and wash it well ; put it into a large iron pot, skin
uppermost, and more than cover it with cold water ; boil up
slowly, then simmer for an hour. Take out the ham, wash it in
cold water ; put it back into the pot, and cover it with stock
(No. 1) instead of water ; add two cloves of garlic, one large onion,
two carrots, two turnips, a head of celery, a teaspoonful of mus-
tard-seed, three tablespoonfuls of moist sugar, six cloves, an inch
of bruised ginger, a laurel and a bay leaf, and a handful of
parsley ; simmer very gently till done, allowing from the time of
boiling up in the stock twenty-six minutes to the pound ; two
hours before it is done pour in a bottle of Marsala or sherry, and
keep the lid closely down till done ; put the ham with the stock
into an earthen pan. and let it remain till quite cold. Take off
the skin, wipe the fat with a soft cloth ; brush it over with good
glaze ; tie a neatly-cut paper frill round the knuckle ; garnish
with savoury jelly, and serve. If required hot, take off the skin ;
cover the fat with a sheet of blotting-paper ; lay the loose skin
over that, and bake in a gentle oven for an hour ; glaze ; and
garnish with spinach.

122

PORK.

321. WESTPHALIA HAM.

•

Soak the ham for forty-eight hours, changing the water several
times. Follow the preceding receipt, substituting claret for
sherry, and simmering gently thirty-five minutes to the pound
after the stock is put in. These hams are best cold, and must
be glazed, and garnished with savoury jelly.

322. POTTED HAM.

Cut up any cold ham into thin slices ; trim off all fat, gristle,
and outside pieces ; mince small ; season one pound with two
teaspoonfuls of fresh-made mustard, half a cayennespoonful of
cayenne, a saltspoonful of white pepper, and the fourth part of a
nutmeg, grated ; pound the ham till in a smooth soft paste ; add
six ounces of fresh butter, dissolved ; continue to pound till well
mixed ; press the ham into small raised pie, or common pie-
dishes ; pour over the top of each one ounce and a half of fresh
butter, dissolved, and keep in a cool place till required.

323. MOCK BRAWN-.

Take the ears, eye-pieces, feet, and tongue of a middle-sized
hog; salt them with one pound of common salt and a quarter of
an ounce of saltpetre for five days ; boil them (put them on in
cold water) very gently, till quite tender ; pull out the bones, and
cut the meat into pieces the size of a walnut. Boil also two ox
feet till perfectly tender ; take out the bones and all the meat,
leaving only the skin ; press the skin fiat on a board ; cut up the
nice part of the feet, and mix with the pork. Place the meat on
the skill ; roll it up quite tight ; put it into a strong cloth ; sew it
up, boil for two hours, then press it into a round pan or mould
that will just contain it ; put a heavy weight upon it, and let it
remain till the next day ; then turn it out. Serve with moist
sugar and vinegar.

Note.— The form should he that of a small Stilton cheese.

324. TO CURE A HAM.

One pound of treacle, one pound of salt, one ounce of bay salt,
two ounces of saltpetre, a quarter of an ounce of salt prunella ;
put these ingredients into a saucepan and let it stand by a slow
fire till quite in a liquid ; then boil up ; when quite cold, pour

WHITE AND BLACK PUDDINGS.

123

it over the ham, and let it remain in this pickle for a month. It
must be turned and well rubbed every day. Hang it in a dry
warm place till quite dry. A large leg of mutton may be cured
in the same way, but it will not require more than three weeks,
and should be eaten as soon as it is dry.

325. TO CURE A TONGUE.

A teacupful of moist sugar, half a pound of salt, half an ounce
of saltpetre, and half an ounce of bay salt ; rub these well into
the tongue, and let it remain in pickle for three weeks ; and if a
very large one, four weeks; rub it well, and turn it every day.

326. SAVOURY WHITE PUDDINGS.

The fry of a fresh-killed pig, one pound of the inside fat, one
pound of lean pork, two onions, a small clove of garlic, four
sprigs of parsley, two sprigs of chervil, four sage leaves ; all
minced fine ; six ounces of crumbs of bread, boiled in milk (a
pint) till in a pulp, four yolks and two whites of fresh eggs ;
season with three teaspoonfuls of fine salt, one teaspoonful of
powdered loaf sugar, two teaspoonfuls of white pepper, one tea-
spoonful of flour of mustard, the fourth part of a nutmeg,
grated, one grain of powdered mace, the grated rind of a lemon,
and two grains of coriander-seeds in powder ; add three ounces
of baked flour ; stir the mixture well, and put it into pig’s-skins
that have been thoroughly cleansed ; secure both ends, and tie
it into puddings of six inches in length, leaving room in each to
swell ; put them into warm water, boil up, then simmer gently
for two hours. Hang them in a cool place to keep till wanted.
Broil or roast before the fire for twenty-five minutes, and serve
on a napkin very hot.

327. BLACK PUDDINGS.

A quart of fresh-killed pig’s blood, one pound of the inside
fat of the pig, cut into pieces a quarter of an inch square, three-
quarters of a pound of rice, boiled for half an hour in water,
then drained; two onions, and a small clove of garlic, chopped
small, half a saltspoonful of mixed sweet herbs, two sprigs of
chervil, chopped ; season with two saltspoonfuls of dry salt, three
saltspoonfuls of black pepper, two grains of bruised mustard-seed,

124

roiiK.

two grains of coriander-seed, in powder, the sixth part of a
nutmeg, grated, and a grain of cayenne ; stir the mixture well,
and put it into large well-cleansed skins ; secure both ends,
leaving room for the pudding to swell ; drop them into boiling
water, and boil gently for an hour. Hang them up in a cool
place to keep till required. Broil or roast, and serve very hot on
a napkin. They will require about three-quarters of an hour by
a slow fire.

125

POULTRY.

(Directions for trussing are not given. In London it is better done by
the poulterer ; and in the country most cooks are well able to manage with-
out directions.)

328. BOILED TURKEY, WITH CELERY SAUCE.

Make a stuffing as follows : — Chop half a pound of beef suet,
rub two ounces of bread into fine crumbs, chop enough fresh
parsley to fill a tablespoon ; mix these together, and season with
a saltspoonful of salt, half a saltspoonful of white pepper, the
eighth part of a nutmeg, grated, the grated rind of half a lemon,
and the strained juice ; half a saltspoonful of mixed sweet herbs,
half a saltspoonful of thyme ; add two well-beaten fresh eggs and
two tablespoonfuls of cream. Put this stuffing into the breast of
the turkey ; fasten the skin loosely over it ; rub the turkey with
a cut lemon ; cover the breast with thin slices of fat bacon ; tie it
in a clean white cloth ; put it into an iron pot with sufficient
water to cover it ; boil up quickly, then simmer gently till done.
A poult requires an hour and a quarter from the time of boiling
up ; a turkey weighing ten pounds, two hours ; one of fifteen
pounds, two hours and a half. The greatest care must be taken
that it only just simmers the whole of the time. Take it out of
the cloth, remove the bacon, and pull out the skewers. Place the
turkey on a hot dish ; pour half a pint of the following sauce over
the breast ; put the rest of the sauce in a tureen, and serve im-
mediately.

jifOTE- — Reserve the liquor in an earthen uncovered pan for soup. — See
* Economical Soups.’

329. CELERY SAUCE.

Wash two heads of fine white celery, and cut it into small
pieces ; put it into a pint and a quarter of new milk, and simmer
till quite tender (about an hour), then rub it through a fine sieve ;
beat the yolks of four fresh eggs with a gill of thick cream ; mix
all together, and stir over a gentle fire for five or six minutes, till
the sauce thickens, and serve as directed.

126

POULTRY.

330. BONED TURKEY, STUFFED WITH TONGUE AND

FORCEMEAT.

Boil a small pickled tongue slowly for three hours ; skin it
and trim off the root, leaving only a portion of the fat. Make a
stuffing as in the preceding receipt, send them both to the
poulterer to be put into the turkey. Then follow the preceding
receipt in all things.

331. TURKEY’S LEGS, BROILED.

(Second dressing.)

Score the meat of the legs at half-inch distances, and three-
quarters of an inch deep. Mix a saltspoonful of white pepper, a
quarter of a .saltspoonful of cayenne, a mustardspoonful of fresh -
made mustard, a saltspoonful of salt, a piece of garlic the size of
a split pea, and the strained juice of a lemon ; wTell mix this
seasoning, and rub it into the divisions and over the legs. Place
them on a gridiron over a bright fire, and broil for twenty minutes
at a distance ; turn them that they may be nicely browned all
over. Place the legs on a hot dish, rub each over with half an
ounce of butter, and send to the table very hot.

Note. — Every receipt given for fowls may be followed for turkeys.

332. TURKEY, STUFFED AND ROASTED.

Make a stuffing as follows: — Scrape half a pound of lean
pork, a quarter of a pound of lean veal, two ounces of lean ham,
and half a pound of beef-suet ; rub two ounces of crumb of
bread to powder ; chop sufficient parsley to fill a tablespoon ;
mix these together. Season with the sixth part of a nutmeg,
grated, the grated peel of a lemon, a saltspoonful of white pepper,
a grain of cayenne, a saltspoonful of loaf sugar, a saltspoonful and
a half of salt, and two saltspoonfuls of mixed sweet herbs in fine
powder. Put the whole into a mortar, and pound till in a smooth
paste ; add three well-beaten eggs, leaving out one white, and
the strained juice of a lemon ; when well mixed, fill the crop of
the turkey ; fasten the skin loosely over ; put the remainder in the
body ; cover it with sheets of white paper, thickly spread Avith
butter or lard (half a pound). Hang it before a large fire, near
for the first twenty minutes, then at a distance till done ; baste

ROAST FOWL.

127

frequently. A poult will require about an hour and a quarter ; a
turkey weighing nine pounds, two hours and a quarter ; and
beyond that, alloAv ten minutes for every pound. Half an hour
before serving, take off the paper, dredge slightly with baked
flour, and baste with dissolved butter till done. Make gravy as
follows : — Rub a stew pan twice across the bottom with garlic ;
put into it two ounces of butter, an onion, a carrot, and half a
head of celery sliced ; one pound of lean beef, half a pound of
lean veal, an ounce of lean ham, two mushrooms, two truffles,
one clove, a quarter of an inch of mace, four white peppercorns,
a teaspoonful of loaf sugar, a saltspoonful of flour of mustard, a
saltspoonful of salt, and four sprigs of parsley. Let it stand by
the side of the fire for an hour, to brown the meat and extract
the gravy ; add a quart of warm water, and simmer gently
(skimming frequently) for three hours and a half. Mix a table-
spoonful of baked flour with a wineglassful of white wine, and
stir it. Boil fast, and skim for twenty minutes ; then strain ;
place the turkey on a hot dish ; pull out the skewers ; pour a
little gravy into the dish (not over the turkey), and the remainder
into a tureen, and send to table immediately.

Note. — Truffles (four thinly sliced) will improve the stuffing. Simple
veal stuffing or pork sausagemeat may be used where expense and time are
of consequence.

333. ROAST FOWL, WITH GRAVY AND BREAD SAUCE.

Put the fowl in a sheet of white paper thickly spread with
fresh lard (two ounces) ; hang it before a good fire ; close for the
first ten minutes, then at a distance till done ; baste frequently ;
ten minutes before serving, take off the paper, and baste with dis-
solved butter (two ounces). Spring chickens require half an hour;
a moderate-sized fowl, fifty minutes ; and a capon, an hour and a
quarter. Place the fowl on a hot dish, pull out the skewers, and
serve with or without gravy in the dish, but with gravy in a tureen
and bread-sauce, both made as follows : — Put into a small stew-
pan an ounce of butter, an onion, sliced, four slices of carrot,
three slices of celery, a teaspoonful of moist sugar, and three-
quarters of a pound of gravy beef ; simmer gently over the fire
till the whole is nicely browned ; then add a saltspoonful of flour
of mustard, a saltspoonful of salt, one clove, and a pint and a half

128

POULTRY.

of warm water ; simmer (skimming often) very gently, till
reduced to half the quantity. Knead an ounce of butter with a
dessertspoonful of flour, and stir in, add a teaspoonful of soy.
Boil ten minutes, and strain. Rub four ounces of crumb of bread
one day old, in a coarse clean cloth till in fine crumbs. Put it
into a bright saucepan, with two shalots, finely chopped, one clove,
two allspice, three peppercorns, and three-quarters of a pint of
new milk ; boil till the milk is absorbed (twenty minutes), take
out the spice, and rub the bread through a fine hair sieve. Put
it again into the saucepan ; boil up ; stir in a teaspoonful of thick
cream or a quarter of an ounce of fresh butter, and serve in a
tureen.

Note.— The quantity of gravy and sauce given is sufficient for a pair of
chickens or a capon.

334. CAPON, STUFFED WITH ITALIAN FOECEMEAT.

Scrape half a pound of lean veal from the fillet, chop a quarter
of a pound of veal suet, scrape an ounce of lean ham, boil three
fresh eggs twelve minutes ; pound the whole (except the whites
of the eggs) till in a paste ; season with half a saltspoonful of
white pepper, half a saltspoonful of flour of mustard, half a salt-
spoonful of salt, the sixth part of a nutmeg, grated, the grated
rind of half a lemon, half a saltspoonful of mixed sweet herbs,
and a teaspoonful of finely chopped parsley ; add two well-
beaten eggs, clean and slice three truffles, mix them with the
stuffing. Raise the skin from the upper part of the breast ; lay
in as much forcemeat as it will contain to look well ; put the
remainder into the body; cover the capon with paper spread
with butter (three ounces), and roast before a good fire for an
hour and a half, basting frequently. Serve with gravy made as
directed in the preceding receipt.

335. BOILED FOWLS, WITH WHITE SAUCE.

Let the fowls be neatly trussed for boiling ; place them in a
stewpan, and cover them Avith neAV milk ; boil up quickly, then
simmer as gently as possible till done. Spring chickens will
require sixteen minutes ; fine foAvls tAventy-five minutes ; capons,
from forty to fifty minutes. In each case the time to be reckoned
from the boiling up. Make a sauce as folloAvs : — Knead tAvo
dessertspoonfuls of baked flour with three ounces of butter, and

BOILED AND FRICASSEED FOWL.

129

stir into it the third of a pint of the milk the fowls are boiling in ;
boil ten minutes ; add a gill of thick cream ; place the fowls on
a hot dish, draw out the skewers. Pour half of the sauce over
the breasts, and serve the rest in a tureen.

Note. — About three quarts of milk will be required for two good-sized
fowls. If reserved in an earthen pan, it will make excellent soup, by adding
onions, garlic, celery, carrots, salt, pepper, a bay leaf, the bones of the fowl,
and a thick slice of crumb of bread ; boil for two hours, then rub through a
sieve.

336. BOILED FOWL, WITH PARSLEY SAUCE

For time, see preceding receipt. Dip the fowl in hot water for
one minute, and rub it well over with a cut lemon. This process
will make it white. Cover the breast with a thin slice of fat
bacon ; tie the fowl in a clean white cloth ; put it into a sauce-
pan (breast uppermost) with just sufficient cold water to cover
it; boil up quickly, then simmer gently till done. Wash a good
bunch of parsley in salted water ; dip it twice into boiling water ;
chop the leaves quite fine ; knead a quarter of a pound of butter
with a tablespoonful of baked flour, and stir into the third of a
pint of the water the fowl is boiled in ; simmer five minutes ;
stir in a dessertspoonful of the chopped parsley ; place the fowl
on a hot dish (without the bacon), draw out the skewers ; pour
half of the sauce over the breast, and serve the remainder in a
tureen, and send to table at once.

337. FRICASSEED FOWL, WHITE.

Cut a young fowl up into joints, and put it into cold water for
an hour to blanch ; wipe it dry, and dredge each piece with baked
flour ; put it into a stcwpan with sufficient milk to just cover it
(about three-quarters of a pint), and the following ingredients
tied in a piece of thin muslin : — A shalot, four sprigs of parsley,
a sprig of thyme, two leaves of tarragon, an inch of thin lemon
peel, half of a laurel leaf, a quarter of an inch of mace, one
clove, and a piece of nutmeg (about an eighth part of one) ; put
it in the midst of the fowl ; add a teaspoonful of salt and a tea-
spoonful of loaf-sugar ; boil up quickly ; then simmer very gently
for three -quarters of an hour ; take out the bag ; place the fowl
on a hot dish ; pour over it the strained juice of a lemon. Beat

130

POULTRY.

the yolks of two eggs with half a gill of thick cream; stir it into
the sauce fcr three minutes over the fire ; pour the sauce over
the fowl, and serve at once.

338. FRICASSEED FOWL, BROWN".

Cut up a young fowl, and put it into cold water for an hour ;
wipe it dry, and dredge it with baked flour; dissolve six ounces
of butter in a stewpan, put in the fowl ; shake the pan frequently,
and let it simmer till nicely browned (about twenty minutes) ;
clean twenty button mushrooms, chop two shalots, and one
truffle ; put them into the stewpan ; add a teaspoonful of salt, a
saltspoonful of white pepper, the tenth part of a nutmeg, grated,
a teaspoonful of tarragon vinegar, a wineglassful of white wine, a
tablespoonful of baked flour, and half a pint of any stock ;
simmer very gently twenty minutes longer, shaking the pan fre-
quently ; add the juice of half a lemon ; place the fowl neatly on
a hot dish ; pour the sauce over, and serve immediately.

339. BROILED CHICKEN, WITH MUSHROOM SAUCE.

Split a chicken down the back, and press it flat. Have two
sheets of -white paper; spread each thickly with butter the exact
size of the chicken (about two ounces on each) ; strew over each
half a saltspoonful of salt, a quarter of a saltspoonful of white
pepper, and a saltspoonful of finely-chopped parsley ; lay the
chicken on one, aud cover it with the other ; roll the edges se-
curely to keep in the butter, and broil over a bright fire, at a
distance, for half an hour. Clean twelve button mushrooms, put
them into a small saucepan, with half a saltspoonful of salt, half a
saltspoonful of loaf sugar, a teaspoonful of vinegar, a teaspoonful
of brandy, and a teacupful of any good stock ; boil quickly for
ten minutes ; take off the paper, lay the chicken on a hot dish,
breast uppermost, pour the sauce over, and serve.

340. FOWL, FRICASSEED IN OIL.

Cut up a young fowl into joints, and put it into cold water for
two hours ; wipe it quite dry. Put a pint of the best salad oil
into a bright stewpan, and when warm, put in the fowl, with a
teaspoonful of salt, two moderate-sized mushrooms, and three

MARENGO OF FOWL. BRAISED FOWL.

131

truffles, cleaned and cut up ; one shalot, a sprig of thyme, four
sprigs of parsley, and a bay leaf. Boil up quickly ; then simmer
till the fowl is a pale yellow colour (about three-quarters of an
hour). Make the following sauce : — Clean twelve button mush-
rooms, chop two shalots and one truffle ; put them into a saucepan
with sufficient of the oil the fowl is cooked in to well moisten
them ; stir over a quick fire for ten minutes. Add a saltspoonful
of salt, a saltspoonful of sifted sugar, the juice of a lemon
(strained), and half a gill of Marsala. Drain the fowl on a cloth,
place it neatly on a hot dish, pour the sauce over, and send to
table immediately.

341. MARENGO OF FOWL.

Cut a fine young fowl into joints, divide the legs from the
thighs, and the pinions from the wings ; cut the breast off the
bone in four neat slices. Put the prime pieces into a basin ot
cold water, with a teaspoonful of salt, half a clove of garlic, and
a teaspoonful of tarragon vinegar ; let them remain for three
hours. Put the remainder of the fowl in a saucepan, with a small
carrot and an onion, sliced, half a pound of gravy beef, a quarter
of a pound of lean veal, two ounces of ham, one clove, a small
blade of mace, and an ounce of butter ; let it stand by the fire to
brown the meat ; add a quart of water, boil up quickly, skim ;
then simmer for three hours. Knead two ounces of butter with
a tablespoonful of flour ; stir it into the gravy and boil fast, till it
is reduced to half a pint ; then strain. Add twelve button mush-
rooms, nicely cleaned, and a wineglassful of Madeira or Marsala.
Wipe the fowl dry, dredge it with baked flour, and fry it in
blitter (six ounces) till of a deep yellow colour (about half an
hour). Boil six good-sized potatoes ; mash them with a wooden
spoon ; add a saltspoonful of salt, two ounces of butter, and four
tablespoonfuls of good cream ; beat till quite light and smooth.
Lay the potatoes in the centre of a hot dish in the form of a
cone ; place the fowl neatly round, resting on the potatoes ; pour
over the sauce, and serve immediately.

342. BRAISED FOWL, WITH TOMATOES.

Have a fine young fowl trussed for boiling ; cover the breast
with writing paper, thickly spread with butter (three ounces).
Make a stewpan hot, rub the bottom three times across with a

k 2

132

POULTRY.

piece of fresh-cut garlic ; put in the fowl ; pour over hall a pint
of strong veal gravy ; boil up quickly, then place the pan where
it will only just simmer. Slice six large ripe tomatoes; chop
one shalot ; season with a teaspoonful of salt, a saltspoonful of
white pepper, a grain of cayenne, the sixth part of a nutmeg,
grated, half a saltspoonful of flour of mustard, a quarter of a
saltspoonful of powdered ginger ; add the strained juice of two
lemons, and a wineglassful of Marsala. Baste the fowl with the
gravy frequently, and when it has simmered three-quarters of an
hour, put in the tomatoes. Stir and boil up ; then continue the
slow simmering and basting for another hour and a quarter.
Take the paper off the breast, lay the fowl on a hot dish, pour
the sauce over, and serve immediately.

343. BRAISED FOWL AND WHITE SAUCE, WITH BRAISED
BEEF AND CHESTNUTS.

Procure the following articles : — A fine fowl trussed for boil-
ing, one pound and a half of the upper side of the round of beef,
three-quarters of an inch thick, six rashers of ribs of bacon, the
third of an inch thick (without bone or skin), butter, milk, a
gill of cream, garlic, shalots, one carrot, one head of celery, fifteen
chestnuts, two lemons, oil, &c. &c. Mix together a tablespoonful
of salad oil, the strained juice of a lemon, a saltspoonful of salt,
a saltspoonful of white pepper, a grain of cayenne, a saltspoonful
of flour of mustard, the eighth part of a nutmeg, grated, a piece
of garlic the size of a pea, bruised, and three tablespoonfuls of
‘ Cre-fydd Sauce.’ Rub this well into the beef, and let it remain
(closely-covered) for twenty-four hours. Clean and cut up
small , the heart of the celery, the carrot, and two shalots. Put
them into a stewpan with an ounce of butter. Lay in the beef,
pour over the sauce, and three-quarters of a pint of cold water.
Place the fowl upon the beef, with two ounces of butter spread
over the breast, and the bacon laid over that. Peel the chest-
nuts with a sharp knife, and lay them round the fowl. Boil up
quickly, baste the fowl with the gravy, then simmer as gently as
])ossible for two hours and a half. Mix a tablespoonful of baked
flour into half a pint of new milk ; boil ten minutes ; add the
cream; place the fowl on a hot dish, with the bacon round it,
pour the white sauce over. Lay the beef on a hot dish ; pour

CURRIES.

10 o
OO

over the gravy and vegetables ; add the strained juice of a lemon,
and send both dishes to table immediately.

Note.— -If you have no Cre-fydd sauce, uso instead a tablespoonful of
port wine, a teaspoonful of soy, a teaspoonful of brandy, and a saltspoonful
of chutney.

344. PLAIN BOILED RICE FOR CURRIES.

Wash ten ounces of rice ; put it into a quart of cold water
with a teaspoonful of salt, and boil for half an hour, taking care
it does not settle to the bottom. Drain on a sieve, and separate
each grain by stirring with a wooden fork, while drying before
the fire or in the oven.

345. CALCUTTA RECEIPT FOR CURRY.

A teaspoonful of turmeric, a tablespoonful of coriander-seed, a
tablespoonful of poppy-seed, half a teaspoonful of ginger, a
quarter of a teaspoonful of red chili, half a teaspoonful of cumin-
seed, all well pounded ; mix the powder with three ounces of
butter, and fry it with two sliced onions for ten minutes. Cut
up a young fowl ; put it into the pan, and simmer for a quarter
of an hour ; add the milk of one cocoa-nut and a saltspoonful of
salt, stir well, and simmer a quarter of an hour longer ; stir in
the juice of half a lime or a lemon, and serwe, with plain boiled
rice in a separate dish. See preceding receipt.

346. MADRAS RECEIPT FOR CURRY.

Knead two ounces of butter with two dessertspoonfuls of curry
powder, and fry it with a sliced onion till slightly browned ; cut
up into pieces an inch square, fowl, rabbit, or any kind of meat
(about one pound); put it into the pan, with a saltspoonful of salt,
a teaspoonful of tamarind-paste, and a gill of gravy. Simmer
gently and stir frequently for half an hour. Serve with plain
boiled rice.

347. MADRAS RECEIPT FOR CURRY, NO. 2.

Two drachms of turmeric, four chillies, two grains of mustard-
seed, two drachms of coriander-seed, two grains of cumin -seed, two
drachms of poppy-seed, all well pounded and mixed ; knead the
powder with three ounces of butter. Slice two large onions and
fry in the butter till tender, but not browned. Cut up a young

134

POULTRY.

fowl or a rabbit into small pieces ; put it into the pan with a
teaspoonful of salt, stir till well covered with curry powder, and
simmer for half an hour ; add the strained juice of a lime or
lemon, and four tablespoonfuls of the milk of a cocoa-nut. Serve
immediately, with plain boiled rice in a separate dish.

348. CURRIED FOWL.

(Second dressing.)

Cut up about half a pound of cold fowl ; stew the bones in a
pint of water till reduced to half a gill ; slice a large onion ; mix
three ounces of butter with a tablespoonful of curry powder, and
fry the onion with it till browned and tender ; put in the fowl (in
small pieces) ; add the gravy, a saltspoonful and a half of salt,
and a dessertspoonful of baked flour; simmer (stirring frequently)
for twenty minutes ; stir in half a gill of thick cream and the
strained juice of a lemon ; serve with a wall of plain boiled rice
round the fowl ; wash six ounces of rice, put it into a quart of
cold water, and boil for half an hour. Drain on a sieve before
the fire, and stir with a wooden fork to divide the grains.

349. FOWL, WITH SAVOURY MACARONI.

(Second dressing.)

Put six ounces of the best Genoa macaroni into three pints of
cold water, and let it remain two hours. Cut up a cold fowl, put
the bones and trimmings into a saucepan, with an onion, sliced,
half a carrot, three sprigs of parsley, one clove, a teaspoonful of
salt, a teaspoonful of flour of mustard, a dessertspoonful of grated
cheese, a grain of cayenne, and a piece of garlic as big as a pea ;
pour in a quart of cold water, or any light stock ; boil for two
hours ; then strain ; lay the macaroni carefully into a stewpan,
with three ounces of butter ; pour over the gravy, and simmer
till tender (about an hour and a half). Season the fowl (three
quarters of a pound) with a saltspoonful of salt, the same of
white pepper, and the eighth part of a nutmeg, grated ; dredge it
lightly with baked flour, and fry to a nice yellow colour (ten
minutes) in olive oil (a gill) or dissolved butter (a quarter of a
pound). Lay the macaroni round the dish in the form of a Avail;
add half a Avineglassful of Marsala to the gravy ; place the foAvl
in the centre ; pour over the gravy, and send to table at once.

MINCED FOWL.

135

350. MINCED FOWL, WITH SAVOURY RICE.

(Second dressing.)

Cut up any cold fowl you may have ; put the bones, skin, and
rough pieces into a stewpan, with a quart of water, an onion,
half a carrot, a piece of garlic the size of a pea, one clove, a
teaspoonful of loaf sugar, a teaspoonful of salt, and a saltspoonful
of pepper ; boil for two hours ; wash half a pound of the best rice ;
put it into a quart of cold water, and boil for a quarter of an hour ;
then strain dry ; mince the fowl ; season (one pound) with a salt-
spoonful and a half of salt, a saltspoonful of white pepper, a
dessertspoonful of chopped parsley, a tablespoonful of baked flour,
one large mushroom, cleaned and chopped, and the juice of half
a lemon ; put the mince into a stewpan, with sufficient gravy to
well moisten it, and simmer very gently, stirring frequently, for
eighteen minutes. Put the rice into a stewpan with two ounces
of butter, and stir over the fire for five minutes ; add the re-
mainder of the gravy, and simmer (stirring constantly) for ten
minutes ; lay the rice round the dish, and the mince in the centre.
Serve very hot.

351. MINCED FOWL PIE.

(Second dressing.)

Cut up some cold fowl ; put the bones on in a pint of water,
with a quarter of a clove of garlic and half a bay leaf ; boil till
reduced to a gill. Mince about three-quarters of a pound of
fowl, two ounces of ham or tongue, and one truffle ; season with
a saltspoonful of white pepper, a saltspoonful and a half of salt,
the twelfth part of a nutmeg, grated ; add the gravy, and the
yolks of two fresh eggs, well beaten. Make a paste as follows : —
Mash five or six mealy potatoes ; add a saltspoonful of salt, three
ounces of butter, half a gill of good cream, and one well-beaten
eeg ; beat with a wooden spoon till quite light ; spread a third of
the potato round a deep dish ; lay in the mince, cover it with the
remainder of the potato ; smooth it over neatly with a knife, and
bake in a moderately heated oven for three-quarters of an hour.
Place the dish on another, and send to table uncovered.

136 POULTRY.

352. RISSOLES OF FOWL.

(Second dressing.)

Cut up about half a pound of cold fowl ; put the bones
and trimmings into a saucepan, with a piece of garlic the size
of a pea, an inch of thin lemon peel, an inch of laurel leaf, and
a pint of stock or water ; boil fast till reduced to a gill of strong
gravy, then strain. Chop the fowl and two ounces of ham or
tongue till quite fine ; season with a saltspoonful of white pepper,
a saltspoonful of chopped parsley, half a saltspoonful of salt, the
eighth part of a nutmeg, grated, and a dessertspoonful of baked
flour ; stir in sufficient gravy to moisten the meat ; put it into a
basin, and let it stand three hours to become firm. Make the
meat up into six equal sized balls ; dredge them lightly with dry
flour; dip them into beaten egg, then into dried crumbs (see
receipt) ; do this a second time, then fry in boiling lard or clari-
fied dripping (one pound) till of a pale yellow-brown colour
(about eight minutes). Serve with a bunch of fried parsley in
the centre. Lay the parsley in salt and water for an hour or
more ; drain ; then dip it twice into the boiling fat, after the
rissoles are done ; put it before the fire on a sieve for two minutes.

Note. — A stewpan is better than a frying-pan for all things requiring to
be boiled in fat, and where a proper pan is not possessed.

353. CROQUETS OF FOWL.

(Second dressing.)

Rub two ounces of fresh butter into six ounces of dried flour ;
beat the yolks of two fresh eggs -with four tablespoonfuls of cold
water, and stir into the flour till in a stiff paste ; knead till quite
smooth ; roll it out twice ; then let it stand in a cool place for five
or six hours; cut up about half a pound of cold fowl (roast or
boiled) free from skin ; put the bones and trimmings into a sauce-
pan, with a piece of garlic the size of a pea and half a pint of
water, and stew for gravy ; pound the fowl to paste ; add two
ounces of either ham, hung beef, or tongue, pounded ; season with
the sixth part of a nutmeg, grated, half a saltspoonful of white
pepper, the grated rind of the quarter of a lemon, half a saltspoon-
iul of flour of mustard, and a quarter of a saltspoonful of salt ;
add sufficient gravy to moisten. Continue to pound till all the
ingredients are well mixed ; roll out the paste the eighth of an inch

MAYONNAISE OF FOWL. MOCK STRASBCRG TIE.

137

thick ; divide it into eight equal sized pieces, about three inches
square ; brush over the surface with cold water ; put an eighth
part of the pounded meat into each piece, in the form of a sausage ;
fold the paste over ; press the edges to make them adhere ; then
fry in plenty of boiling lard or clarified dripping (one pound)
till of a yellow-brown colour (about ten minutes) ; drain on a
sieve before the fire, and serve on a neatly folded napkin, with or
without fried parsley in the centre.

354. MAYONNAISE OF FOWL.

Wash two fine fresh cut lettuces (or any salad in season) and
four spring onions ; leave them in water for two hours; boil four
fresh eggs for twelve minutes, and when cold, pound the yolks to
powder ; season with a teaspoonful of flour of mustard and half a
saltspoonful of salt ; add the beaten yolks of two fresh eggs ; pound
till in a paste ; then drop in by degrees six tablespoonfuls of the
best salad oil, three teaspoonfuls of tarragon vinegar, and two
tablespoonfuls of French vinegar ; continue to stir till the sauce
is like a thick smooth cream. Stand it in a cool place, or on ice,
for an hour. Cut about ten ounces of cold boiled fowl into neat
pieces a quarter of an inch thick and an inch and a half square.
Wipe each leaf of the salad, and break it into inch pieces ; cut the
onions quite small ; put half of the salad into a bowl ; on that lay
half of the fowl ; then half of the sauce ; then the remainder of
the fowl ; over that, the rest of the sauce ; pile the salad on that ;
sprinkle the onions over the top ; garnish with thin slices of beet-
root and cucumber placed alternately, and send to table.

Note. — A few leaves of tarragon and a few of chervil, mixed with the
salad, is a great improvement, if the flavour is not objected to ; but many
persons dislike it.

355. MOCK STRASBUKG PIE.

Have a fine young fowl, two partridges, and a pheasant ; cut the
meat off, with a very sharp knife, in pieces about two inches long
and a quarter of an inch thick ; break up the bones and put them,
with skin and trimmings, into a saucepan, with a quarter of a
clove of garlic, two shalots, the eighth part of a nutmeg, grated,
a teaspoonful of salt, one clove, and a teaspoonful of loaf sugar ;
boil till reduced to half a pint ; then strain. Season the meat ; to
every pound allow a saltspoonlul of dry salt, half a saltspoonful

138

POULTRY.

of white pepper, three ounces of butter, and four truffles,
peel the truffles and slice them the eighth of an inch thick ;
lay the meat, butter, and truffles, in alternate layers, in a fireproof
covered dish, and bake in a slow oven lor an hour ; then add the
gravy, with a dessertspoonful of brandy and a tablespoonful of
Madeira ; cover it quite close, and continue to bake for two hours
more. Take off the cover till cold, when the butter will rise to
the top.

Note. — If 3-011 have not a covered dish, bake the meat in a covered jar,
and turn it out while hot into an ordinary pie-dish ; but it is better served
in the dish it is baked in, as the meat and truffles are in layers. When
game is not in season, rabbit and pigeons may be substituted.

356. ROAST GOSLING, STUFFED.

Boil three or four onions in plenty of water for a quarter of an
hour ; drain and chop them small ; mix with them two dessert-
spoonfuls of fine crumbs of bread, half a saltspoonful of powdered
sage, same of pepper, a saltspoonful of salt, the same of loaf
sugar, half a saltspoonful of flour of mustard, a teaspoonful of
brandy, and an ounce of dissolved butter ; mix well, and put this
into the body of the gosling ; cover the breast with paper, spread
with an ounce of butter, and roast before a brisk fire for fifty
minutes, basting constantly ; ten minutes before serving, take off
the paper ; dredge the gosling slightly with baked flour, and baste
till done. Serve with gravy and sauce made as follows : — Mix a
tablespoonful of flour into three-quarters of a pint of stock (No. 1) ;
add a teaspoonful of soy, half a grain of cayenne, half a saltspoonful
of salt ; boil fast for twenty minutes ; add the gravy dripped from
the gosling and the strained juice of half a lemon. Serve in a
tureen. Put a pint and a half of green gooseberries into a sauce-
pan, with half a gill of water and three tablespoonfuls of moist
sugar ; boil till quite soft (twenty minutes), then rub through a
sieve. Serve in a tureen.

357. ROAST DUCKS AND DUCKLINGS, STUFFED.

Make a stuffing precisely as directed in the preceding receipt ;
the quantity given will be sufficient for two ducks ; or the follow-
ing stuffing may be preferred Put two ounces of dry crumbs
of bread into a saucepan, with three shalots, two sprigs of parsley,
a sprig of thyme, two sage leaves, one clove, a quarter of a salt-

BRAISED DUCK.

139

spoonful of white pepper, half a saltspoonful of salt, a saltspoonful
of loaf sugar, an inch of thin lemon peel, the eighth part of a
nutmeg, grated, and half a pint of water; boil and stir for twenty-
minutes, till the water is all absorbed ; then add two ounces of
butter, and rub through a sieve ; when cold, add a saltspoonful
of fresh- chopped parsley, and stuff the ducks; roast before a quick
fire, basting constantly till done. Ducklings require thirty-five
minutes, and ducks fifty minutes. Must be sent to table hot,
and with gravy, as directed for gosling in the preceding re-
ceipt.

353. BRAISED DUCK, WITH TURNIPS.

Peel eight or ten small turnips ; sift a dessertspoonful of loaf
sugar over them ; dissolve six ounces of butter, and fry the
turnips to a pale brown colour (in a stcwpan) ; add two ounces
more butter, and an onion, chopped ; put in, breast downwards, a
fine duck, and let it remain to brown, for twenty minutes. Take
out the duck ; stir into the butter two dessertspoonfuls of baked
flour, a teaspoonful of soy, a saltspoonful of salt, half a saltspoon-
ful of pepper, and three-quarters of a pint of any good stock;
boil fast, and skim off all the fat; then add a wineglassful of
Marsala and the strained juice of a lemon ; put in the duck,
breast uppermost, and simmer gently for twenty minutes ; add the
turnips, and continue to simmer twenty minutes more. Place the
duck on a hot dish, the turnips round it, and the gravy poured
over. Serve at once.

359. BRAISED DUCK, WITH YOUNG PEAS.

Chop quite small four spring onions, two sage leaves, and four
sprigs of parsley ; season with half a saltspoonful of salt, a
quarter of a saltspoonful of pepper, and the tenth part of a nut-
meg, grated. Knead these with an ounce of butter, and put it
into the body of the duck ; spread three ounces of butter over
the breast ; lay on the bottom of a stewpan four large leaves of
fresh-cut lettuce ; place the duck upon them, cover closely, and
let it braise or simmer till of a pale brown colour (about half an
hour) ; then add three-quarters of a pint of stock (No. 2), or plain
veal gravy. Continue to simmer for twenty minutes ; then take
out the duck, and put it in a quick oven for ten minutes ; skim
the gravy, and rub it through a fine sieve ; put it back into the

140

POULTRY.

stewpan, with rather more than a pint of fresh-shelled young peas,
a teaspoonful of loaf sugar, and a saltspoonful of salt; boil
rapidly, uncovered, for ten minutes ; put in the duck, and simmer
gently for twenty-five minutes more. Place the duck on a hot
dish; pull out the skewers; pour the peas and gravy into the
dish, and serve at once.

3G0. BRAISED DUCK, WITH OLIVES.

Soak a teacupful and a half of olives in cold water for three
hours ; split them on one side, and take out the stone ; press a
quarter of a clove of garlic into an ounce of butter, dip it into
white pepper, and put into the body of the duck ; spread two
ounces of butter over the breast, and on that lay a thin slice of
fat bacon. Put it into a stewpan, with two onions, half a carrot,
four sprigs of parsley, a bay leaf, one clove, and a saltspoonful of
salt. Fry over the fire till the duck is browned slightly; then add
three-quarters of a pint of strong stock, of any kind, and simmer
for three quarters of an hour ; baste the duck constantly with the
gravy ; take out the duck, put it into the oven for ten minutes ;
stir into the gravy a tablespoonful of flour ; boil rapidly for ten
minutes (without the lid). Skim off all the fat, and strain
through a sieve ; put the gravy back into the stewpan ; wash and
wipe the olives ; put them into the gravy ; boil up quickly. Put
in the duck without the bacon, and simmer for twenty minutes.
Place the duck on a hot dish, pour over the sauce, and serve.

361. HASHED DUCK.

(Second dressing.)

Cut up the remains of cold duck, about one pound, season
it with a saltspoonful of pepper, a grain of cayenne, and a salt-
spoonful and a half of salt. Chop one large onion and a sour
apple ; put them into a stewpan with two ounces of butter, and
fry till slightly brown ; stir in a tablespoonful of flour, a salt-
spoonful of flour of mustard, and a teaspoonful of loaf sugar.
When well mixed, add half a pint of strong stock, of any kind,
the strained juice of half a lemon, and a tablespoonful of brandy.
When nearly cold, put in the duck, and simmer gently for
twenty minutes ; skim, and serve very hot.

STEWED GIBLETS. Gil! LET l’IE.

141

362. STEWED GIBLETS.

The giblets must be well cleaned and soaked in warm water for
an hour. Wipe them dry, and cut them into neat pieces about
two inches long ; season (one set) with a saltspoonful and a half
of white pepper, two saltspoonfuls of salt, a grain of cayenne,
the eighth part of a nutmeg, grated, two chopped slialots, and a
tablespoonful and a half of flour. Put them into a bright stew-
pan (rubbed twice across the bottom with garlic), with a quarter
of a pound of butter, and fry over a gentle fire till slightly
browned ; then add a pint and a half of any good stock, a wine-
glassful of white wine, a tablespoonful of mushroom ketchup, and
a dessertspoonful of Harvey-sauce ; boil up slowly, skim, then
simmer gently for two hours and a half, skimming occasionally.
Serve very hot.

Note.- — Truffles (three sliced), button mushrooms (twelve), or six button
onions may be added with improvement.

363. GIBLET PIE.

Soak the giblets for an hour in warm water, wipe them dry,
and cut them into neat pieces about two inches long. Season
one set with a saltspoonful and a half of white pepper, two
saltspoonfuls of salt, the eighth part of a nutmeg, grated, and a
grain of cayenne ; put them into a fire-proof covered jar, with
just enough veal broth or cold water to well moisten them ;
cover closely, and bake in a slow oven for two hours; then
let them get cold. Cut about one pound of either veal cutlet
or rump steak into pieces, two inches square and the third
of an inch thick ; season it with a saltspoonful of salt and the
same of pepper ; lay it on the bottom of an eleven-inch pie-dish ;
put the giblets, with their gravy, upon the steak, and rub the
edge of the dish with lard or butter. Make a paste as follows : —
Moisten nine ounces of sifted flour with a teacupful of water,
with the juice of a small lemon in it ; knead till smooth ; spread
it out on the pasteboard, lay in seven ounces of good butter,
fold over the sides, and roll out four times (always the same
way), each time dredge over a little flour ; roll it up, and set
it in a cool place for two hours or more ; cut off about a fifth
part, roll it out the sixth of an inch thick ; cut it into strips the

142

POULTKY.

width of the edge of the dish ; lay it on. Roll out the rest to
the length and width of the dish ; moisten the edge-paste with
cold water ; lay on the lid, press it round with the thumb to
make it adhere. Trim off the rough edge with a sharp knife ;
notch it at inch distances; make a hole in the centre; ornament
to fancy, and bake in a moderate oven for two hours. Serve
immediately.

364. ROAST PIGEONS.

Knead together two ounces of butter, two dessertspoonfuls of
dried fine crumbs of bread, a grain of cayenne, a quarter of a
saltspoonful of salt, the same of pepper, a saltspoonful of chopped
parsley, the tenth part of a nutmeg, grated, and one small shalot,
finely chopped. Have two young pigeons, and put half of the
stuffing into each : roast before a very quick fire for fifteen or
eighteen minutes, basting constantly with butter. Serve with or
without gravy.

365. STEWED PIGEONS.

Stuff the pigeons as directed in the preceding receipt, and
roast them for ten minutes. Peel twelve button onions, and fry
them till slightly browned in an ounce of butter ; dredge in a
tablespoonful of baked flour ; stir till well mixed ; then add half
a pint of any good stock, a tablespoonful of mushroom ketchup,
a teaspoonful of soy, a teaspoonful of vinegar, a saltspoonful of
good anchovy-sauce, and two tablespoonfuls of port wine; put
in the pigeonsy-'and simmer gently for half an hour. Serve very

hot. "VyS

*’ *•

366. BROILED PIGEONS.

The pigeons must be trussed flat. Knead rather more than
an ounce of butter with a dessertspoonful of baked flour, a tea-
spoonful of chopped chives, half a teaspoonful of chopped parsley,
a quarter of a saltspoonful of salt, the same of pepper ; stir over
the fire for five minutes ; dip the pigeons (two) in while warm,
but not hot, and continue to do so till the mixture all adheres 16
them. Let them stand for an hour ; then broil over a bright fire
for eighteen or twenty minutes. Serve with the following sauce
in the dish : — Rub the bottom of a small saucepan twice across

PIGEON PIE.

143

with garlic ; put in an ounce of butter, a dessertspoonful of baked
Hoar, a quarter of a saltspoonful of pepper ; stir till well mixed ;
then add a gill of either stock or water, a tablespoonful of mush-
room ketchup, a tablespoonful of Marsala, the strained juice of
a lemon, and two pickled gherkins, finely chopped ; boil fast for
eight minutes, then serve.

367. PIGEON TIE.

Two young pigeons, cut in quarters, one pound of rump steak,
half an inch thick, cut into six pieces, four fresh eggs, boiled ten
minutes ; season the Avhole with two saltspoonfuls and a half of
salt and two saltspoonfuls of pepper. Lay the steak at the bottom
of a ten-inch pie-dish, the pigeons upon it, the yolks of the eggs
at equal distances ; add about a gill of gravy or water. Eub the
edge of the dish with lard or butter ; line it with strips of paste
the sixth of an inch thick ; moisten it with cold water ; cover it
with paste ; press round to make it adhere ; trim with a sharp
knife ; notch at inch distances ; make a hole in the centre ; orna-
ment to fancy, and bake in a moderate oven for two hours and a
quarter. Make the paste as follows : — Moisten nine ounces of
Hour with half a gill of cold water and the juice of half a lemon ;
knead flat ; put in the centre half a pound of good butter ; fold
over ; roll out four times ; dredge flour over each time. Let it
stand in a cool place two or three hours ; then use .as directed.

Note. — The exact quantity for the size of the dish is always given. If
less or more be used, the time for balding must be altered.

144

GAME.

368. LARDED GUINEA-FOWL, ROASTED.

Have a fine young guinea-fowl thickly and deeply larded with
good fat bacon ; put it into a sheet of white paper thickly spread
with butter (three ounces), and roast before a quick fire for
thirty-five minutes, basting frequently ; ten minutes before
serving remove the paper, and baste with dissolved butter till of
a light brown colour. Serve with a little gravy in the dish (not
poured over the bird), and with gravy and bread-sauce in tureens.
See following receipts.

Note. — Each receipt for Pheasant may he followed for Guinea-fowl

369. GRAVY AND BREAD SAUCE.

Slice an onion, and fry in an ounce of butter till nicely
browned ; add, while frying, a tablespoonful of flour, half a salt-
spoonful of salt, the same of pepper, sugar, and mustard ; stir in
three-quarters of a pint of stock (No. 1), a tablespoonful of
mushroom-ketchup, and two tablespoonfuls of port wine ; boil
fast for twenty-five minutes, then strain into a tureen.

Bread Saifce. — Put into a bright saucepan three ounces of
stale crumbs of bread, two cloves, two allspice, a quarter of an
inch of mace, three peppercorns, an onion, half a saltspoonful of
salt, and three-quarters of a pint of new milk ; boil gently, and
stir constantly for twenty minutes; then rub through a fine
sieve ; put it back into the saucepan, and stir in either two
tablespoonfuls of thick cream or an ounce of fresh butter. Serve
in a tureen.

370. ROAST PHEASANT.

The hen is the nicer bird. Hang it before a brisk fire, and
roast for half an hour, basting constantly with butter (a quarter
of a pound). Serve with gravy and bread-sauce as directed in
the preceding receipt.

Note. — Pheasants should le kept vnpluckcd from ten to fifteen days
according to weather.

BOILED AND BRAISED PHEASANT.

145

371. BOILED PHEASANT, WITH CELERY SAUCE.

The pheasant must be trussed as a fowl for boiling. Put it
into a stewpan, breast uppermost, and cover it with new milk
(about three pints) ; boil up quickly, then simmer as gently as
possible till done : a small young bird, thirty minutes ; a large
one, fifty minutes ; and an old one, an hour ; in each case from
the time of boiling up. Wash and slice a fine head of white
celery, and boil till quite soft in three-quarters of a pint of milk ;
rub it through a fine sieve ; put it back into the saucepan, boil
quickly for ten minutes, then stir in half a gill of thick cream.
Serve a little over the pheasant, and the rest in a tureen.

Note. — Reserve the milk in an earthen pan for soup. — See ‘Economical’
and other receipts. Reserve the pheasant hones also.

372. BRAISED PHEASANT AND BEEF, WITH CHESTNUTS.

Have ready one pound and a half of tender rump steak, three-
quarters of an inch thick, a pheasant trussed for boiling, four
slices of good bacon, a carrot, a small head of celery, shalots,
garlic, butter, fifteen good chestnuts, and a lemon. Scald the
chestnuts, and take off the skin ; throw them into cold water to
blanch ; scoop the carrot into small balls, peel four shalots, slice
the best part of the celery ; make a stewpan hot, and rub it five
times across with fresh-cut garlic ; put in two ounces of butter, the
steak, the carrot, shalot, and celery; season with a saltspoonfulof
loaf sugar, a saltspoonful and a half of white pepper, a saltspoon-
ful of flour of mustard, a teaspoonful of soy, a teaspoonful of
good anchovy-sauce, and a dessertspoonful of mushroom-ketchup.
Put three slices of bacon on the beef ; place the chestnuts round;
pour over three-quarters of a pint of any stock or water ; knead
together two ounces of butter, three ounces of fine crumbs of
bread, a quarter of a saltspoonful of salt, half a saltspoonful oi
pepper, half a grain of cayenne, and the eighth part of a nutmeg,
grated ; press this into the body of the pheasant ; cover the
breast with writing paper, thickly spread with butter (three
ounces) ; over that lay a slice of fat bacon ; put in the pheasant,
breast uppermost, and simmer as gently as possible for three
hours (after it comes to boiling heat). Take off the paper, pull
out the skewers, strain a teacupful of the gravy over the pheasant.

146

GAME.

Lay the beef on a hot dish, pour over the vegetables, nuts, and
gravy; add the strained juice of a lemon, and serve both dishes
very hot.

Note. — The bacon may be broiled for three minutes and served at
breakfast.

373. PHEASANT WITH TRUFFLES.

(An Italian receipt.)

Wash, peel, and slice six large truffles ; put the truffles into
the body of a young pheasant, nicely trussed ; pound the peel
with half a clove of gai-lic, and knead it with one pound of fresh
lard. Put the pheasant into an oval deep dish or pan, cover it
with the lard ; add three sprigs of parsley, one sprig of thyme, a
bay leaf, a saltspoonful of salt, four peppercorns, the sixth part
of a nutmeg, grated, one clove, three slices of carrot, aud a wine-
glassful of rum ; cover it closely, and put it into a moderate oven
for three-quarters of an hour ; then let it remain for two or three
days to imbibe the flavour of the truffles. When required, take
it out of the fat ; envelope it in paper, spread thickly with butter,
and bake in a moderate oven for three-quarters of an hour.
Strain the gravy ; add a teacupful of any stock, with a dessert-
spoonful of baked flour, hall' a saltspoonful of salt, the same of loaf
sugar ; boil ten minutes ; take the paper off the pheasant ; add
the dripped gravy and the butter to the rest. Place the pheasant
on a hot dish, remove the skewers, pour over the gravy, and
serve at once.

374. PULLED PHEASANT, AND SAVOURY MACARONI.

(Second dressing.)

Divide, with two forks, the meat from the bones of any cold
pheasants ; pull it into pieces an inch long ; stew the bones and
skin for gravy, with a rub of garlic and one shalot ; season the
meat (half a pound) with a saltspoonful of salt, half a saltspoon-
ful of pepper, a tablespoonful of baked flour, the twelfth part of a
nutmeg, grated, a tablespoonful of mushroom-ketchup, a table-
spoonful of Marsala and two ounces of dissolved butter; add
sufficient gravy to moisten, and simmer gently for twenty
minutes ; soak a quarter of a pound of Genoa macaroni in cold
water for two hours, then boil it till quite tender (two hours) in
a pint and a quarter of good stock ; season with a saltspoonful of

ROAST AND BRAISED PARTRIDGES.

147

white pepper, a grain of cayenne, one teaspoonful of flour of
mustard, the tenth part of a nutmeg, grated, a saltspoonful of salt,
one ounce of butter, and a tablespoonful of grated Parmesan
cheese ; simmer a quarter of an hour longer ; lay the macaroni
round the dish, with the pulled pheasant in the centre. Serve
very hot.

375. ROAST PARTRIDGES.

Hang the birds before a brisk fire ; baste constantly with
butter (a quarter of a pound for a brace) and roast for about
eighteen minutes. Serve garnished with fried crumbs; and with
gravy and bread sauce in tureens. Put three ounces of crumbs
of bread into a small fryingpan or stewpan, with an ounce and a
half of butter, and fry over a gentle fire (stirring all the time) till
of a pale yellow-brown colour ; drain on a sieve before the fire.
Put a quarter of a pound of crumbs of bread into a stewpan, with
one clove, two allspice, three shalots, and three-quarters of a pint
of milk ; boil, and stir for a quarter of an hour ; then rub through
a sieve. Put the sauce again into the saucepan ; add either two
tablespoonfuls of thick cream or an ounce of fresh butter ; boil
two minutes ; then serve. Put a pint of stock (No. 1) into a
saucepan with a teaspoonful of soy, a tablespoonful of Harvey-
sauce, a tablespoonful of flour, half a saltspoonful of salt, half a
saltspoonful of flour of mustard, and a grain of cayenne ; boil
quickly (uncovered) till reduced one-third (about twenty
minutes) ; add a tablespoonful of port wine ; strain and serve.

Note. — Partridges should be kept (unplueked) from ten to fifteen days,
weather permitting.

376. BRAISED PARTRIDGES.

The partridges must be trussed as a fowl for boiling. Slice a
small carrot, an onion, a quarter of a head of celery, chop four or
five sprigs of parsley ; put them into a stewpan, with an ounce of
butter; lay in the partridges (breasts uppermost), cover them
with fat bacon ; add half a pint of good stock of any kind, and
simmer very slowly for two hours. Cut a round of bread without
crust, the third of an inch thick ; spread it thickly with butter. on
both sides, and put it into the oven to brown slightly ; if required,
add more butter. Lay the partridges on the bread ; rub the
gravy through a fine sieve, vegetables also ; add a wineglassful

148

GAME.

of Marsala ; boil up ; pour it over tlie birds, and serve imme-
diately.

377. BRAISED PARTRIDGES, WITH CABBAGE.

Trim and well wash a small savoy cabbage, and let it remain
in cold water, with a tablespoonful of salt in it, for three hours ;
put it into cold water, and boil, uncovered , for twenty minutes ;
drain and press out all the water. Braise the partridges as
directed in the preceding receipt, adding the cabbage, and three
ounces of fresh butter, a teaspoonful of loaf sugar, a saltspoonful
of pepper, two saltspoonfiils of salt, the eighth part of a nutmeg,
grated. If the birds be old, two hours and a half will not
be too long to simmer them. Add the strained juice of a lemon
over the cabbage, and serve it round the dish, the bacon in the
centre and the birds upon it.

Note. — Every receipt for pheasants may be followed for partridges,
lessening the time if the birds be young.

378. PARTRIDGES.

(Cooked and served Italian fashion.)

Peel and chop three truffles, two large mushrooms, one onion,
lour slices of carrot, four sprigs of parsley, and six leaves of
thyme. Saturate two sheets of white paper in salad oil or
oiled butter. Put into the body of each bird half an ounce of
very fine bread crumbs, kneaded with an ounce of butter, and
seasoned with a quarter of a saltspoonful of white pepper, the
same of salt, the strained juice of half a lemon, the twelfth part
of a nutmeg, grated, and a saltspoonful of chopped parsley. Lav
the chopped vegetables on the oiled paper (half on each sheet) ;
put a partridge on each, cover the breast with good fat bacon ;
•secure the paper well round it. Place the birds (breast upper-
most) in a deep covered dish or pan, and bake in a quick oven
for three-quarters of an hour (or an hour if the birds be large) ;
baste twice with oil or butter. Put into three-quarters of a pint
of stock (No. 1), a tablespoonful of baked flour, half of a small
black onion ( see receipt), and the trimmings of the truffles and
mushrooms ; boil quickly for half an hour ; add two tablespoon-
fuls of claret, and strain ; take out the birds ; lay them on a hot
dish without the bacon ; put the vegetables into the gravy ; boil
up ; then pour it over the partridges, and serve at once.

GROUSE. LARKS. WOODCOCKS. SNIPES. PLOVER. 149

379. ROAST GROUSE.

These birds should be kept unplucked lor ten or twelve days.
Hang them before a brisk fire, and roast quickly, basting fre-
quently, for eighteen or twenty minutes ; ten minutes before
serving, dredge them slightly with baked flour, and baste them
with butter till done. Serve them on bread, toasted under them
while roasting, or on fried crumbs, with good gravy in a tureen,
and with or without bread-sauce.

380. LARKS.

Dip the larks into dissolved butter, and strew them over with
fine crumbs of bread ; do this twice, and roast before a very
brisk fire, or bake in a hot oven for eight or ten minutes.
Baste constantly with butter. Serve with good gravy in a
tureen.

381. WOODCOCKS, QUAILS AND SNIPES.

Cut a strip of crumb of bread the size of the number of birds
you have to send to table ; toast it a pale brown colour ; lay the
birds upon the toast, baste them with dissolved butter, and bake
on a tin dish in a very hot oven for fourteen or eighteen minutes,
basting frequently with butter. Serve upon the toast, with or
without the following gravy : — Knead two ounces of butter wi th
a dessertspoonful of well-baked flour, half a grain of cayenne, the
twelfth part of a nutmeg, grated, and a quarter of a saltspoonful
of flour of mustard. Rub the bottom of a saucepan twice across
with fresh-cut garlic; put in half a pint of stock (No. 1) ; stir in
the butter, and boil fast for a quarter of an hour ; add two
tablespoonfuls of Marsala, and the strained juice of half a lemon.
Serve in a tureen.

382. GOLDEN PLOVER.

Place the birds before a brisk fire, with a piece of crumb of
bread, the third of an inch thick, under them. Baste with fresh
butter till done (about sixteen or eighteen minutes). Serve on the
bread, which should be nicely browned, and saturated with the
butter and the trail. Gravy as directed for woodcocks in the
preceding receipt, served in a tureen.

150

GAME.

383. WILD DUCK.

Rub the liver over the breast till red ; roast before a very
brisk lire, basting frequently with butter (three ounces) till done,
from sixteen to twenty-five minutes. Dissolve an ounce of fresh
butter ; add to it three grains of cayenne and the strained juice
of two lemons (for two birds). Score the breast down to the bone
at quarter-inch distances ; pour the sauce over, and serve at
once.

384. WIDGEONS AND TEAL.

Follow the preceding receipt.

385. HASHED WILD DUCK.

(Second dressing.)

Cut up the remains of wild duck, widgeon or teal ; season
slightly with salt and cayenne ; put it into a stewpan with suffi-
cient good gravy to moisten, two or three shalots, chopped, the
strained juice of a lemon, and a wineglassful of Marsala ; simmer
very gently for ten minutes ; then serve.

38G. ROAST HARE.

Make a stuffing as follows : — Fry the liver and kidneys with
one shalot in an ounce of butter till firm, then chop them small ;
chop half a pound of beef-suet ; rub three ounces of crumb of
bread into fine crumbs; chop enough parsley to fill a tablespoon;
chop an ounce of lean ham ; mix these ingredients together ; add
a saltspoonful of mixed sweet herbs, the sixth part of a nutmeg,
grated, the grated rind of half a lemon, and the juice, a saltspoonful
of white pepper, the same of salt and loaf sugar, a wineglassful of
sherry or Marsala, and one beaten egg ; mix well, and put it
into the body of the hare ; sew it up with a needle and thread ;
lay slices of fat bacon on the back, and fold the hare in a sheet of
paper; hang it before a large brisk fire, md roast for an hour,
or an hour and a half, according to the size ; baste constantly ;
half an hour before serving, remove the paper ; dredge the hare
slightly with baked flour, and baste with dissolved butter (a
quarter of a pound) till done. Mix a tablespoonful of dried
flour and a teaspoon fid of soy into three-quarters of a pint of
stock (No. 1) ; boil for a quarter of an hour; add a large wine-

HASHED HARE. POTTED HARE. HARE TUDDING. 151

glassful of port wine ; serve a little gravy in the dish, and the
remainder in a tureen ; serve currant jelly on a plate. The
hare must be sent to table very hot, and the plates also should
be hot.

387. HASHED HARE.

(Second dressing.)

Cut up the remains of a roast hare into neat pieces, and the
stuffing into slices; put it into a stewpan with one chopped
shalot and enough nicely seasoned gravy to well moisten ;
simmer gently for twenty minutes ; add a small wineglassful
of port wine, and serve at once, with currant jelly in a plate.

388. POTTED HARE.

(Second dressing.)

Cut up any cold hare ; trim off all skin and hard pieces ;
pound the meat in a mortar till in a paste ; season (three-quarters
of a pound) with three-quarters of a saltspoonful of white
pepper, half a saltspoonful of fine salt, a teaspoonful of good
anchovy-sauce, half a saltspoonful of fresh-made mustard, a salt-
spoonful of loaf sugar, the tenth part of a nutmeg, grated ; add
a quarter of a pound of dissolved fresh butter, and two table-
spoonfuls of good cold gravy, made by stewing the bones. Con-
tinue to pound till smooth and rather soft ; press the meat into a
raised pie-dish, smooth over the top with a knife, and pour over
two ounces of dissolved fresh butter. Let it remain, uncovered,
in a cool place for four or five hours before it is required for
use.

389. HARE PUDDING.

(Second dressing.)

Boil a quarter of a pfund of crumbs of bread in a pint of veal
stock or water till in paste; stir constantly with a wooden
spoon ; add an ounce of butter, a saltspoonful of salt, the same of
loaf sugar, and half a saltspoonful of white pepper ; put it in
a plate to get cold. Cut up three-quarters of a pound of cold
roast hare, perfectly free from skin and hard pieces ; pound it in
a mortar till quite smooth ; season with the sixth part of a
nutmeg, grated, the peel of half a lemon, grated, a saltspoonful of

152

GAME.

white pepper, a saltspoonful and a half of salt, a dessertspoonful
of currant jelly, dissolved, a tablespoonful ot brandy, and an
ounce of dissolved butter. Mix the bread with the hare, and
continue to pound till the whole is incorporated ; then add four
well-beaten eggs, and beat for ten minutes with a wooden spoon ;
butter a mould, press in the mixture ; cover it with writing
paper, spread with a quarter of an ounce of butter ; tie a cloth
over ; put it into plenty of boiling water, and boil fast for three-
quarters of an hour. Turn out carefully and serve with the same
gravy as for roast hare.

Note. — A pudding half the size may be made with two ounces of bread,
half a pint of stock, six ounces of hare, one ounce of butter, and half the
quantity of seasoning ; boil half an hour.

390. JUGGED HARE.

Have a fine young hare cut into joints ; wash and wipe each
piece and dredge it over with dry flour. Peel, slice, and wash
one onion, four moderate-sized mushrooms, one small carrot, half a
head of celery, and six sprigs of parsley ; put these into a stew-
pan with two cloves, half an inch of mace, a sprig of thyme, a
small laurel leaf, and two thin slices of mild bacon (three ounces) ;
lay the hare upon the vegetables, and on that put six ounces of-
butter in three slices. Stand the stewpan by the side of the fire,
and let it simmer till the hare is firm and well-flavoured with
the ingredients ; shake frequently. Take out the hare, strain the
gravy, and skim off all the butter ; lay the hare again in the
stewpan (leaving out the liver); season with two sultspoonfuls of
salt, one saltspoonful and a half of pepper, a teaspoon ful of
moist sugar, and the eighth part of a nutmeg, grated ; put in the
gravy ; add about a pint of good stock, mixed with a table-
spoonful of baked flour and a quarter of a pint of port wine;
cover closely ; shake the stewpan frequently, and simmer very
gently for an hour ; then lay in the forcemeat-balls, made as
follows : — Chop the following ingredients as fine as possible —
The liver, half an ounce of lean (cooked) ham, three ounces of
veal suet, enough parsley to fill a dessertspoon ; add two ounces
of fine crumbs of bread, two saltspoonfuls of mixed sweet herbs,
a saltspoonful of pepper, the same of salt and loaf sugar, half
a saltspoonful of flour of mustard, the tenth part of a nutmeg,

JUGGED HARE. BRAISED HARE. BRAISED LEVERET. 153

grated, the grated rind and strained juice of half a lemon, a
tablespoonful of brandy, and two beaten eggs ; beat with a
wooden spoon till well mixed ; then make it up into balls rather
less than a small walnut ; dredge them well with baked flour, and
fry in the butter skimmed off the gravy till slightly browned ; lay
them in the stewpan with the hare, and continue to simmer for
forty minutes. Serve very hot, and with plenty of currant jelly
in a plate.

Note. — If not objected to, mix the blood of the hare with the stock ; it
thickens and much improves the gravy.

391. JUGGED HARE.

(Yorkshire fashion.)

Cut the hare up into joints ; wash and wipe it dry ; dredge it
over with three tablespoonfuls of flour ; season with a teaspoonful
of salt, two saltspoonfuls of pepper, the sixth part of a nutmeg,
grated, the grated rind of half a lemon, and four shalots, finely
chopped. Make a forcemeat as follows : — Quarter of a pound of
beef- suet, the liver, a tablespoonful of parsley, a teaspoonful of
mixed sweet herbs, two ounces of crumbs of bread, a saltspoon-
ful of salt, half a saltspoonful of pepper, the eighth part of a
nutmeg, grated, the grated rind and the juice of half a lemon,
and two beaten eggs. Chop and mix these ingredients ; make
up the forcemeat into balls the size of a walnut, and dredge
them with flour. Lay the hare in a covered dish or jar with the
balls; add a pint of stock (No. 1), the blood of the hare, and a
gill of port wine ; put on the lid, tic it closely down, and bake in
a slow oven for two hours and a half. Dish carefully, so as not to
break the balls, and send to table very hot, with currant jelly
on a plate.

392. BRAISED HARE.

The following receipt for leverets will also answer for hare,
simmering three-quarters of an hour longer.

393. BRAISED LEVERET.

Make a stuffing as follows : — Season two ounces of fine crumbs
of bread with a teaspoonful of chopped parsley, a saltspoonful of
mixed sweet herbs, half a saltspoonful of white pepper, a salt-

154

GAME.

spoonful of stilt, the same of loaf sugar, the tenth part of a
nutmeg, grated, the grated peel of a quarter of a lemon, one shalot,
finely chopped ; add a dessertspoonful of rum or brandy, and,
when soaked into the bread, two ounces of dissolved butter ; put
the stuffing into the body of the leveret, sew it up with a needle
and thread. Peel and slice two shalots, one small carrot, and
three mushrooms ; put them into a stewpan with a slice of mild
bacon ; lay the leveret in, back uppermost ; add half a pint of
stock (No. 1) or gravy, a gill of Marsala, and two ounces of
butter over the back ; simmer very gently for an hour and
three-quarters ; baste frequently with the gravy ; take out the
leveret ; rub the gravy and vegetables through a fine sieve, mix
a dessertspoonful of baked flour into it, put it back into the
stewpan with the leveret, and simmer twenty minutes more ;
then serve, with currant jelly on a plate.

394. ROAST LEVERET.

Leverets may be stuffed or not, either is equally correct. If
stuffed, prepare the following : — Chop two ounces of veal-suet,
and enough parsley to fill a teaspoon ; mix it with an ounce of
fine crumbs of bread, the tenth part of a nutmeg, grated, half a
saltspoonful of salt, a quarter of a saltspoonful of white pepper,
the peel of a quarter of a lemon, grated, a dessertspoonful of rum,
and one fresh egg ; beat well, and put it into the body of the
leveret ; sew it up. Spread a sheet of paper thickly with butter
(a quarter of a pound), secure it round the leveret, and roast
before a very brisk fire for three-quarters of an hour ; baste
frequently with fresh lard (a quarter of a pound) ; ten minutes
before serving, remove the paper, dredge lightly with baked Hour,
and baste with fresh butter. Serve very hot, with the following
gravy : — Boil three-quarters of a pint of stock (No. 1) for ten
minutes ; stir in an ounce of butter, kneaded with a tablespoonful
of baked dour ; boil fast ten minutes more ; add a wineglassful
of port wine ; serve a little in the dish, and the rest in a tureen ;
send currant jelly to table also.

Note. — Every receipt for ‘ second dressing ’ given for hare may be fol-
lowed for leveret.

BROWN AND WHITE FRICASSEE OF RABBIT.

155

395. BROWN FRICASSEE OF RABBIT.

Cut a young rabbit into joints, put it into cold water with a
clove of garlic, and let it remain an hour; wipe it dry, and
dredge each piece with baked flour. Peel twelve button onions
and twenty button mushrooms, and fry them in butter (a qixarter
of a pound) till slightly browned ; then drain. Fry the rabbit in
the same butter, till of a pale brown colour ; then drain. Mix
into the butter one tablespoonfnl of flour, a saltspoonful of
pepper, a saltspoonful of salt, a saltspoonful of sugar, a teaspoon-
ful of chopped parsley, hall' a saltspoonful of mixed sweet herbs,
a tablespoonful of Harvey-sauce, and three-quarters of a pint of
any stock ; boil fast for ten minutes ; then stand it aside for the
butter to rise ; skim and strain. Cut into inch pieces a quarter
of a pound of good mild streaky bacon, put it into the gravy with
the rabbit, and simmer gently for twenty-five minutes ; then add
the mushrooms, onions, a wineglassful of Marsala or sherry, and
the juice of a lemon ; continue to simmer fifteen or twenty
minutes. Serve very hot.

396. WHITE FRICASSEE OF RABBIT.

Cut the rabbit into joints and soak it in cold water for two
hours. Put into a stewpan three or four slices of fat bacon, half
a carrot, a large onion, half a clove of garlic, half a head of
celeiy, a bunch of parsley, a bay leaf, a laurel leaf, and two
sprigs of thyme, all cut up ; lay in the rabbit, and on that put
three or four slices of bacon ; stand the stewpan by the side of
the fire for an hour. The rabbit should be firm and perfectly
white. Make a sauce as follows : — Half a pint of stock (No. 2),
a saltspoonful of loaf sugar, a saltspoonful of salt, the tenth part
of a nutmeg, grated, and a dessertspoonful of baked flour ; boil
up, put in the rabbit, and simmer for twenty minutes. Beat the
yolks of two fresh eggs with a gill of good cream ; lay the rabbit
neatly on a hot dish ; pour the juice of a lemon over it ; stir the
cream and eggs into the sauce for two minutes ; pour it over the
rabbit, and serve. The bacon may be rolled, browned before
the fire, and used to garnish the dish.

156

GAME.

397. CURRIED RABBIT.

Peel and slice three good-sized onions ; dredge them with two
tablespoonfuls of curry powder, a dessertspoonful of dried flour, and
fry in three ounces of good butter till of a delicate brown colour.
Put them into a stewpan with a rabbit, cut into small pieces, a
quarter of a clove of garlic, and sufficient stock to moisten ;
simmer very gently, stirring frequently, for an hour and a half;
add the strained juice of a lemon and half a gill of cocoa-nut
milk (or good cream), and serve at once, with a separate dish of
plain boiled rice. Wash half a pound of best rice; put it into
three pints of cold water, and boil for half an hour ; drain on a
sieve before the fire or in the oven ; separate the grains by
stirring with a wooden fork.

398. RABBIT PIE.

Make a paste as follows : — Moisten half a pound of sifted flour
with about half a gill of cold water and the juice of half a lemon ;
knead it out flat ; lay in half a pound of good butter ; fold over
the sides, and roll out four times ; each time dredge it with flour;
fold it into a bolster form and let it stand two hours in a cool
place. Have ready a young rabbit, three-quarters of a pound of
veal cutlet, a quarter of an inch thick, and three ounces of mild
bacon, very thin ; cut up the rabbit, each joint into two or three
pieces, the veal into two inch squares, and the bacon into strips.
Season with the tenth part of a nutmeg, grated, the rind of half
a lemon, grated, two saltspoonfuls of white pepper, a grain of
cayenne, and a teaspoonful of dry salt. Take the fifth part of
the paste, roll it out the sixth of an inch thick, and cut it into
strips an inch and a quarter wide ; grease the edge of a pie-dish,
and line it with the paste ; lay in the veal, then the rabbit and
bacon ; add a gill of stock or water ; roll the paste out to the
size of the dish ; wet the edge ; cover over ; press it round with
the thumb to make it adhere ; trim off the rough edge with
a sharp knife; notch it round at half-inch distances; make a small
hole in the centre, to let out the steam ; ornament to fancy, and
bake in a moderate oven for two hours and a quarter.

Note. — Three truffles, sliced, will be found a great improvement. Force-
meat-balls or the yolks of hard-boiled eggs may be added, if liked — of
either, six.

RABBIT PUDDING.

157

399. RABBIT PUDDING.

Cut up and season a rabbit with a piled saltspoonful of pepper,
the same of salt, and a grain of cayenne ; cut into strips three
ounces of streaky bacon. Make a paste as follows : — Half a pound
of beef-suet, finely chopped, half a pound of flour, a quarter of a
saltspoonful of salt, and half a gill of cold water ; knead into a
stiff" paste ; grease a basin, roll out the paste (keeping a small
piece for the top) ; line the basin ; lay in the rabbit and the
bacon ; add a teacupful of stock or water ; roll the piece of paste
to the size required ; wet it, and press it round so as to make
both edges adhere ; dip a cloth into boiling water ; dredge it
with flour ; tie over the pudding ; put it into plenty of boiling
water, and boil for three hours and a half or four hours. Loosen
the edge with a knife, turn out carefully, and serve.

158

VEGETABLES.

400. NEW TOTATOES.

Rub off the skin with a rough cloth ; let them stand half an
hour in cold water ; put them into boiling water with a salt-
spoonful of salt, and boil about ten minutes. Drain quite dry,
and serve with an ounce of fresh butter in the centre of the
potatoes, or on a hot napkin, neatly folded.

401. TO RE-DRESS NEW POTATOES.

Cut the cold potatoes into s!ices as thick as a halfcrown ; put
them into a stewpan, with an ounce of butter to the pound, a
saltspoonful of salt, a teaspoonful of chopped parsley, a saltspoonful
of chopped chives, and a teaspoonful of white vinegar ; shake the
pan till the potatoes are quite hot ; then pour over half a gill of
cream, and in five minutes serve.

402. POTATOES, PLAIN.

Pare the potatoes neatly ; place them on a plate ; put a pint
and a half of water into a deep saucepan ; turn a half-pint saucer
or pot upside down, and place the plate with the potatoes on it
on the saucer; let the water boil rapidly. Good-sized potatoes
require half an hour to steam thus. Serve on a hot napkin and as
quickly as possible, that they may be mealy and white. An ordi-
nary steamer may be used, but this mode will be found as good.

403. MASHED POTATOES.

Pare the potatoes, and steam them half an hour ; turn them
into a hot basin, and with a wooden spoon bi'uise them to Hour ;
to three pounds add three saltspoonfuls of salt, three ounces of
fresh butter, and a gill of thick cream, made hot. Stand the
basin over a saucepan of boiling water, and beat the potatoes for
five minutes. Serve on a very hot dish, either in a rough cone-
shape or smoothed over with a knife.

POTATOES. TEAS.

159

404. POTATO BALLS.

Mash the potatoes as in the foregoing receipt ; make them up
into balls the size'of a potato ; brush each one over with beaten
egg, and brown them either in a quick oven or before the fire.

405. FRIED POTATOES.

Pare the potatoes and cut them into four quarters, and divide
each quarter into two ; let them stand in cold water ten minutes;
drain, and wipe them quite dry ; throw them into a stewpan
half filled with boiling fat, and fry to a pale brown colour. Take
them out with a slice, and place them on a sheet of white blotting
paper on a sieve, to absorb the fat before serving.

Note. — There are wire nets made to fit stewpans, expressly for frying
potatoes, into which they are placed and plunged into the fat, and when
done quickly withdrawn. This mode insures the potatoes being better done
and with less trouble.

406. GREEN PEAS, PLAIN.

The peas must be young, fresh gathered, and fresh shelled. A
pint and a half of peas will require three pints of water, with a
tablespoonful of sugar and a teaspoonful of salt dissolved in it.
Put the peas in, with a good sprig of fresh mint, while the water
boils rapidly ; keep the lid off the saucepan, and boil fast for
fifteen or twenty minutes ; drain in a colander, take out the
mint, turn the peas on to a hot dish, put an ounce of fresh butter
in the centre, and send to table immediately.

407. GREEN PEAS A LA FRANfAISE.

(French fashion.)

Put into a stewpan the heart of a lettuce, pulled apart, two
spring onions, a pint and a half of young fresh-shelled peas, two
tablespoonfuls of loaf sugar, a teaspoonful of salt, half an ounce
of fresh butter, and a teacupful of water ; simmer gently for half
an hour, shaking the saucepan constantly. Take out the lettuce
and onions, drain off the water, and put in an ounce of fresh
butter ; shake till well mixed with the peas, and serve very hot.

Note. — It is better to shake the saucepan than to stir the peas with a
spoon, as they would be mashed by the spoon.

160

VEGETABLES.

408. ASPARAGUS.

Scrape off the outer skin, cut off the end of the stalk, leaving
the asparagus about seven inches long ; tie it up into bundles
with tape, and let it remain in cold water for two hours. Put it
into plenty of boiling water, with a tablespoonful of salt, and boil,
uncovered, for twenty minutes or half an hour, according to the
size of the asparagus. Cut a round of bread half an inch thick,
take off the crust, toast the bread, pour over it while on the fork
a cupful of the water the asparagus is boiling in, spread it with
butter on both sides, and serve the asparagus on it, taking off the
tape ; serve melted butter in a tureen. Knead three ounces of
butter with a teaspoonful of baked flour, and stir into half a pint
of boiling water ; boil a quarter of an hour.

409. SEA-KALE, WITH WHITE SAUCE.

The kale must be perfectly fresh ; well wash it ; take off the
outer leaves, trim the root ; tie it into bundles, and put it into
cold water for an hour ; put it into a saucepan of boiling water,
with a dessertspoonful of salt, and boil rapidly (uncovered) for
twenty minutes or half an hour, according to the size of the kale.
Serve upon buttered toast (without crust). Knead a tablespoon-
ful of baked flour with two ounces of butter, and stir into half
a pint of boiling new milk ; boil ten minutes, and serve in a
tureen.

410. SEA-KALE, WITH PARMESAN CHEESE.

(Second dressing.)

Sprinkle each piece of kale with a teaspoonful of grated Par-
mesan cheese, a quarter of a saltspoonful of flour of mustard, and
the same of pepper ; lay the kale on a flat dish ; strew the top
thickly with Parmesan ; pour over an ounce of dissolved butter,
and bake in a quick oven, or before the fire, for a quarter of an
hour. Serve in the same dish.

411. FRENCH OR SCARLET BEANS, PLAIN.

Strip off the strings by breaking off each end ; cut the beans
into shreds an inch and a half long and the sixth of an inch
thick ; throw them into cold water, with a teaspoonful of salt in
it, and let them remain an hour ; drain, and put them into fast-

FRENCH BEANS. BROAI) BEANS.

101

boiling water, with a tablespoonful of salt, and boil very fast
(uncovered) for twenty minutes. If the beans are not perfectly
fresh and young, they will require five or ten minutes longer.
Drain in a colander, and serve at once.

412. FRIED FRENCH BEANS.

Boil the beans either whole or cut ; drain off the water, then
fry them in dissolved butter till they are slightly browned ;
sprinkle over a little pepper, and serve. Cold beans are quite as
good as fresh boiled dressed thus.

413. FRENCH BEANS A LA FRAN£AISE.

(French way.)

The beans must be quite fresh and young; strip off the strings
and ends, and put the beans into cold water for an hour ; drain, and
throw them into a saucepan of boiling water, with a dessert-
spoonful of salt, and boil rapidly (uncovered) for a quarter of an
hour;, drain quite dry. For one quarten (or one pound) of
beans, knead together three ounces of butter, a teaspoonful of
chopped parsley, and a saltspoonful of chopped chives ; put the
beans and the butter into a stewpan, and fry till tender, about a
quarter of an hour ; add the strained juice of a lemon, and serve
immediately.

414. BROAD BEANS WITH PARSLEY SAUCE.

Put three pints of fresh-shelled young broad beans into three
quarts of boiling water, with two tablespoonfuls of salt, and boil
(uncovered) for twenty-five minutes ; drain, and serve with the
following sauce in a tureen : — Knead a dessertspoonful of baked
flour with three ounces of butter, and stir into the third of a pint
of boiling water ; add a tablespoonful of chopped parsley, and
boil quickly for five minutes.

Note. — If the beans are to be skinned, drain them when half done, skin
them, and put them again into the water and boil till tender.

415. BROAD BEANS A LA FRANfAISE.

. (French way.)

Boil and skin the beans as directed in the preceding receipt ;
put them into a stewpan, with a quarter of a pound of butter, a

162

VEGETABLES.

dessertspoonful of finely-chopped parsley, a teaspoonful of
chopped chives, and a gill of new milk ; simmer (shaking the
stewpan frequently) for a quarter of an hour ; add the yolk of
one egg beaten with half a gill of thick cream ; stir in carefully,
and serve immediately.

416. HARICOT BEANS.

Soak the beans all night ; put them on in plenty of cold water,
and let them boil slowly till tender, which will take two or three
hours ; drain off the water, and stir in a saltspoonful of salt, a
saltspoonful of pepper, a teaspoonful of chopped parsley, a piled
teaspoonful of chopped chives or shalots, two tablespoonfuls
of lemon juice, strained, and three ounces of butter ; put on the
lid of the saucepan, and simmer half an hour, shaking it con-
stantly ; add two tablespoonfuls of cream, and serve.

Note. — Haricot beans are very nice mashed ; in that case, boil almost to
pnlp, mash with a wooden spoon, rub through a fine wire sieve, and use
rather more cream ; in all other respects follow the receipt.

417. ARTICHOKES.

Take off the outer leaves, trim the stem, cut off the point of
each leaf with a pair of scissors ; wash the artichokes, and leave
them in cold water for an hour. Put a wineglassful of vinegar and
a tablespoonful of salt into two quarts of water, when boiling ;
put in the artichokes, and boil (uncovered) for nearly an hour.
Drain off all the water, and serve on a napkin, with melted butter
in a tureen. Knead three ounces of butter with a tablespoonful
of baked flour, stir it into half a pint of boiling water, and boil
ten minutes.

418. HOW TO DRESS LAVER.

Put the laver into a bright stewpan with fresh butter (three
ounces to one pound) ; stir over a brisk fire with a wooden fork
for a quarter of an hour. Serve boiling hot, over either a spirit
lamp or a hot-water dish.

Note. — Laver is best eaten with roast mutton.

419. JERUSALEM ARTICHOKES.

Pare them neatly and wash them in cold water, with a teacup-
ful of vinegar in it ; boil in plenty of water (put them in while

ARTICHOKES. MUSHROOMS. 1 03

the water boils) for about twenty minutes. Drain on a sieve,
and serve with white sauce poured over them. Knead together
three ounces of butter and a tablespoonful of Hour ; stir it into
half a pint of boiling milk, and boil ten minutes ; add half a gill
of thick cream.

420. JERUSALEM ARTICHOKES, FRIED.

Boil them as in the foregoing receipt. Beat two eggs, season
two ounces of fine crumbs of bread with a grain of pepper, a
quarter of a grain of cayenne, and a tablespoonful of Parmesan
cheese ; dip the artichokes into the egg, and strew them over
with the crumbs ; fry in butter to a pale brown colour, eight
minutes, and serve uncovered.

421. MUSHROOMS, BAKED.

The mushrooms must be perfectly fresh, and of a moderate
size. Peal them, and pull out the stems; wash them quickly in
cold water, and wipe them quite dry ; fill the black side with
butter, and on that sprinkle a grain of salt, a grain of pepper,
and a quarter of a grain of cayenne, on each mushroom. Place
the mushrooms, butter uppermost, on a dish, and cover them
with another dish ; bake in a quick oven about twenty minutes,
and serve very hot, with their own gravy poured over them.

422. BROILED OR FRIED MUSHROOMS.

Prepare them as in the foregoing receipt, and cook them either
on a gridiron or in a fryingpan, keeping the butter uppermost
all the time ; a quarter of an hour null do them.

423. STEWED MUSHROOMS.

Take off the skin and stems, wash the mushrooms quickly,
place them in a stewpan (an earthen one is best), with two
ounces of butter, a tablespoonful of water, a teaspoonful of vine-
gar, a saltspoonful of pepper, a teaspoonful of salt; simmer for
twenty minutes, throw in half a gill of cream, and serve very
hot.

Mote. — The cream may he omitted, and a dessertspoonful of brandy
added. The receipt is for twelve moderate-sized mushrooms.

164

VEGETABLES.

424. SPINACH.

Pick off the stem of each leaf and avoid using any that are
old or discoloured ; wash the spinach in several waters, and put
it into a quart of boiling water, with a dessertspoonful of salt ;
press it down, and let it boil rapidly (uncovered) for ten or twelve
minutes ; drain it through a sieve, and press out all the water ;
mince quite fine, and put it into a stewpan, with two ounces of
butter, a saltspoonful of salt, half the quantity of white pepper,
and a teaspoonful of sifted sugar ; stir for six or eight minutes.
Place the spinach on a vegetable-dish, smooth it over with a
knife, and cut it into triangles ; garnish with fried sippets. Cut
a slice of bread into small three-cornered pieces, and fry to a pale
brown colour in plenty of butter or oil.

425. SPINACH, WITH POACHED EGGS.

Pick, wash, and boil the spinach as directed in the preceding
receipt ; press out all the water, and rub the spinach through a
fine wire sieve ; add two ounces of fresh butter, a dessertspoonful
of sifted sugar, a saltspoonful of salt, the eighth part of a nutmeg,
grated, half a grain of cayenne, and stir over a quick fire for ten
minutes ; mix in half a gill of thick cream, and serve imme-
diately. Break four fresh eggs into separate cups ; have a small
bright omelet pan full of boiling water, put in a saltspoonful of
salt and a teaspoonful of vinegar ; pour in carefully one egg at
the time ; as one sets put in another ; they will require three
■minutes ; take them out with a slice, wipe off the water, and
place the eggs neatly on the spinach, having smoothed it over
with a knife.

42G. STEWED ENDIVE.

Cut off the stem and the outer leaves, wash it in several waters.
Put it into boiling water, and boil quickly for a quarter of an
hour ; drain, and press out all the water ; put it into a stewpan,
with an ounce of butter, a saltspoonful of salt, the same of
pepper ; stir in a gill of thick cream, and serve.

427. SORREL.

Take off the stems, and wash the leaves in several waters.
Put it into boiling w .iei , with a tablespoonful of salt, and boil

CUCUMBERS.

165

rapidly (uncovered) for a quarter of an hour; strain off all tlio
water, and rub the sorrel through a fine wire sieve. Put
it into a stewpan, with two ounces of butter, half a saltspoonful
of pepper, a dessertspoonful of baked Hour, and stir till boiling;
then mix in either the beaten yolks of two eggs or half a gill of
cream, and serve, garnished with hard-boiled eggs cut into quar-
ters, lengthways.

428. CUCUMBER.

(To dress.)

Pare the cucumber, and cut it into slices the eighth of an inch
thick ; put it on a plate, and strew over it a dessertspoonful of
salt ; let it remain two hours ; throw it into a quart of cold
water, and drain immediately on a napkin. Place the slices
(which will have become quite thin) on a dish, neatly ; sprinkle
over white pepper (half a saltspoonful), and half a grain of cay-
enne ; add two tablespoonfuls of the best salad-oil (Lucca), and
two dessertspoonfuls of vinegar.

429. STEWED CUCUMBERS, WHITE.

Take two large cucumbers, fresh cut ; peel them and cut them
into four pieces, lengthways, and again each piece into two,
slanting the knife that the ends may be pointed. Put them into
a quart of cold water with a tablespoonful of salt in it, and let
them remain half an hour ; drain them ; take out the seeds, and
place the pieces of cucumber in a stewpan, with half a pint of
veal stock (No. 2), a dessertspoonful of white vinegar, a teaspoon-
ful of sifted sugar ; simmer gently for half an hour. Beat the
volks of two fresh eggs with a gill of thick cream ; take out the
cucumbers, place them on a dish ; stir the eggs into the sauce for
two minutes, then pour it over the cucumbers, and serve imme-
diately.

430. STEWED CUCUMBERS, BROWN.

Prepare the cucumbers as directed in the foregoing receipt ;
place them in a stewpan, with two shalots, finely chopped, a tea-
spoonful of brown sugar, half a saltspoonful of white pepper, a
tablespoonful of brown vinegar, a saltspoonful of salt, two ounces
cf butter, and half a pint of stock (No. 1); simmer gently for
half an hour, and serve.

166

VEGETABLES.

431. TURNIPS, PLAIN BOILED.

Select moderate-sized turnips, pare them neatly, and put them
into cold water to blanch for half an hour ; then put them into
plenty of boiling water, and boil about half an hour ; drain, and
serve, either as garnish to boiled mutton or in a vegetable-dish.

432. MASHED TURNIPS.

Prepare and boil six turnips as directed in the foregoing
receipt ; press out all the water, and rub the turnips through a
wire sieve ; put them into a stewpan, with half a gill of thick
cream and a saltspoonful of salt ; stir till boiling hot ; then serve.
Smooth over the top with a knife, and cut into triangles.

Note. — A teaspoonful of sifted sugar is an improvement, if not objected to.

433. SPRING CARROTS.

Rub the carrots with a coarse cloth, and cut off the ends ; put
them into boiling water, with a dessertspoonful of salt and a
tablespoonful of loaf sugar, a laurel leaf and a sprig of parsley ;
boil about half an hour ; drain on a colander, and serve, with
a gill of hot cream thrown over the carrots, which must be
placed neatly on a vegetable dish, the small ends all to the
centre.

434. WINTER CARROTS, PLAIN.

Scrape the carrots, and cut them in halves and the thick ends
into four ; put them into cold water for an hour ; boil in plenty
of water for two hours ; drain, and serve, either as garnish to
boiled beef or in a vegetable-dish.

435. CARROTS A LA FRANfAISE.

(French way.)

Scrape the carrots, cut the small ends into two, and the large
ends into eight pieces; boil in water, with a dessertspoonful of
salt and two tablespoonfuls of sugar, for one hour ; drain on a
cloth ; place them in a stewpan, with two ounces of butter, and
shake them till the butter is nearly absorbed by the carrots ;
pour in half a pint of new milk, and simmer gently for an hour.
Beat the yolks ol two eggs ; place the carrots on a vegetable-dish,
stir the eggs into the milk, simmer two minutes ; pour the sauce
over the carrots, and serve.

CELERY. SALSIFIS.

167

436. STEWED CELERY, WHITE.

Take three fine heads of celery, fresh gathered, cut off all the
coarse outer leaves, and trim the stem, cutting it across one inch
down ; wash well, and let it remain in cold water with a little
salt in it for several hours ; put it into a stewpan, and pour over
three-quarters of a pint of veal stock (No. 2) ; simmer very
gently an hour and a half. Take out the celery, and stir into the
gravy the beaten yolks of two eggs and half a gill of good cream ;
when set (two minutes will suffice), pour the sauce over the
celery, and serve.

437. STEWED CELERY, DROWN.

Wash and trim the celery as directed in the foregoing receipt ;
put it into a stewpan, with three ounces of good butter, and
simmer till slightly brown ; dredge over two dessertspoonfuls
of dried Hour, a teaspoonful of sifted sugar, a saltspoonful of salt,
the twelfth part of a nutmeg, and a saltspoonful of pepper ; shake
the pan, then pour over by degrees a pint of stock (No. 1) ; sim-
mer gently an hour and a half; add the strained juice of a
lemon, and serve.

438. SALSIFIS.

Scrape and cut off the ends of each, throw them into cold
water, with a wineglassful of vinegar, a teaspoonful of salt, and
let them remain ten minutes ; put them into boiling water, with
a tablespoonful of vinegar and a teaspoonful of salt, and boil
quickly about twenty minutes. Serve, with white sauce poured
over. Knead two ounces of butter with a tablespoonful of dry
flour, and stir into half a pint of boiling milk ; boil ten minutes,
add half a gill of thick cream.

439. FRIED SALSIFIS.

Make a batter with two eggs, rather more than half a pint of
milk, three tablespoonfuls of flour, well beaten together for
twenty minutes ; dip each (cold boiled) salsifis into the batter,
and fry to a light brown colour in either butter or oil, and serve
them very hot.

168

VEGETABLES.

440. PARSNIPS.

Scrape and wash the parsnips; cut off the small end, and
divide the thick part into lour, and if very large, into six pieces,
lengthways ; put them into boiling water, with a teaspoonful of
salt and a teaspoonful of sugar, and boil moderately fast for about
three-quarters of an hour.

441. FRIED PARSNIPS.

Make a batter with two eggs, the third of a quart of milk, and
three tablespoonfuls of flour, well beaten together ; dip the pieces
of cold boiled parsnip into the batter, and fry, in butter or oil, to
a light brown colour, and serve very hot : or the parsnips may be
simply dredged with baked flour, and fried ; ten minutes will fry
them.

442. VEGETABLE MARROW, WITH WHITE SAUCE.

Pare the marrows neatly ; cut them into quarters lengthways ;
take out the seeds and wipe the marrows with a clean cloth ;
put them into boiling water, with a teaspoonful of salt, and boil
for ten or fifteen minutes. Toast a round of bread, without
crust ; pour over a cupful of the vegetable water, and butter the
toast. Serve the marrows upon it, with the following melted
butter poured over. Knead three ounces of butter with a table-
spoonful of flour, and stir into half a pint of boiling milk. Boil
a quarter of an hour, stirring all the time.

443. STUFFED VEGETABLE MARROWS.

Have two moderate-sized fresh-cut marrows ; rub the skin
with a coarse cloth ; cut off each end, about half an inch deep ;
scoof) out all the seeds, and fill the vacancy with pork sausage
meat pressed tightly in ; rub the bottom of a stewpan six times
across with fresh garlic ; lay in the marrows ; add half a pint of
stock (No. 1), a finely chopped shalot, the juice of six large toma-
toes, squeezed through coarse muslin, a tablespoonful of vinegar,
half a grain of cayenne, a saltspoonful of pepper, the same of salt,
the eighth part of a nutmeg, grated, and an ounce of butter on
each marrow ; simmer gently for four hours ; baste the marrows
frequently with the sauce ; skim off the fat, and serve ; with the
sauce poured over the marrows.

ONIONS.

169

444. PORTUGAL ONIONS, STEWED.

Peel the onions and place them in a stewpan ; for each onion
knead together half an ounce of butter and a saltspoonful of sifted
sugar ; put it on the onions, and let them slowly become slightly
browned ; then pour over each a teaspoonful of tomato-sauce
and a tablespoonful of gravy, or stock ; simmer gently for three
hours, basting the onions frequently with the gravy. Serve
very hot.

445. BOILED ONIONS.

Peel the onions, and boil them in salt and water for ten
minutes; throw them into cold water for half an hour; then put
them into a saucepan, and well cover them with cold water and
let them boil gently for one hour. Drain, and serve with or
without dissolved butter over them.

440. PORTUGAL ONIONS, ROASTED.

Peel the onions, and place them in a Dutch oven before a good
fire ; baste them frequently with dissolved butter (an ounce for
each), and roast for an hour and a half. Serve with or without
their own sauce.

447. STUFFED ONIONS.

Take two very large Portugal onions ; peel them and scoop out
the centre, making a hole two inches across ; fill them with pork
sausage meat and place them in a stewpan ; pare, core, and chop
quite fine two apples ; knead a tablespoonful of baked flour with
two ounces of butter ; put half on each onion ; put in the apples
and half a pint of stock (No. 1); simmer very slowly for three
hours and a half ; baste the onions frequently with the gravy ;
strain the juice of two lemons; add a tablespoonful of brandy”;
pour these over the onions, and in five minutes skim off the
butter, and serve ; with the sauce poured over the onions.

448. FRIED ONIONS.

Peel and slice the onions quite thin : fry them in plenty of
boiling butter, or olive oil, till of a pale brown colour, fifteen
to twenty minutes. Drain on a sieve before the fire for five
minutes.

170

VEGETABLES.

449. BOILED LEEKS, WITH WHITE SAUCE.

Trim off tlie root and the outer leaves ; cut the green ends off',
leaving the leeks six inches long ; wash them well, put them
into boiling water, with a tablespoonful of salt and a dessert-
spoonful of vinegar, and boil (uncovered) for three-quarters of
an hour. Serve upon hot buttered toast, without crust, and with
the following sauce poured over them Knead a tablespoonful of
baked flour with three ounces of butter, and stir into half a pint
of boiling new milk ; boil ten minutes.

450. STEWED LEEKS.

Trim and wash the leeks as directed in the preceding receipt,
and stew them in a pint of stock (No. 1) for an hour and a half ;
add half a gill of vinegar, and serve.

451. BEETROOT.

Wash off the mould, being careful not to rub the skin ; place
the beetroot in a moderate oven, and bake about two hours.
When cold, take off the skin, and use the beetroot as may be
required. It is very good dressed as cucumber, and served with
fish or cold meat thus: — Cut the beetroot into thin slices, sprinkle
over a saltspoonful of pepper, the same of salt, two tablespoonfuls
of oil, and one of vinegar.

452. STEWED BEETROOT.

Bake the beetroot an hour, and when cold take off the skin ;
cut it into slices a quarter of an inch thick ; put it into a stewpan,
with half a pint of any stock, a saltspoonful of salt, the same of
pepper, half a grain of cayenne, a shalot, chopped, two sprigs of
parsley, chopped ; simmer three-quarters of an hour ; add a wine-
glassful of vinegar, and serve.

453. CAULIFLOWER, PLAIN.

Choose a cauliflower that is white, firm, but not hard ; trim off
the stem and outer leaves, wash carefully, and leave it in a pan
of cold water for three hours. Put it into plenty of boiling
water, with a tablespoonful of salt, and boil (uncovered) for
twenty-five minutes; drain on a sieve. Serve with melted

CAULIFLOWER .

BROCOLI. BRUSSELS SPROUTS. 171

butter in a tureen. Knead a tablespoonful of baked flour with
three ounces of butter, and stir into half a pint of boiling water ;
boil for ten minutes.

454. CAULIFLOWER, WITH PARMESAN CHEESE.

Boil the cauliflower as directed in the preceding receipt ;
divide it into pieces the size of a walnut, leaving out the stem
and leaves. Grate two ounces of Parmesan cheese ; season it
with a teaspoonful of flour of mustard, a saltspoonful of white
pepper, and half a grain of cayenne ; dip each piece of cauliflower
into the cheese, and place them closely on a flat dish ; strew over
the top the remainder of the cheese, baste with two ounces of
dissolved butter, and bake in a quick oven for a quarter of an
hour. Serve immediately.

455. CAULIFLOWER A LA FRAN£AISE.

(French way.)

Trim and wash the cauliflower, divide it into branches, and
leave it in cold water for two hours. Place the flower upon a
drainer ; put it into boiling water, with a tablespoonful of salt,
and bcil (uncovered) for a quarter of an hour ; drain and serve,
with the following sauce poured over : — Beat the yolks of two
fresh eggs with half a gill of thick cream, and stir into the third
of a pint of boiling milk for three minutes.

45G. BROCOLI.

Trim off the outer leaves and stems ; wash very carefully, and
leave the brocoli in cold water for two hours. Put them into
boiling water, with a tablespoonful of salt, and boil (uncovered)
for a quarter of an hour ; drain, and serve, with or without
melted butter in a tureen. If with, knead a dessertspoonful of
dried flour with two ounces of butter, and stir into the third of a
pint of boiling water for ten minutes.

Note. — Brocoli may be served with white sauce or with Parmesan cheese.
See the preceding receipts for cauliflower, and follow them exactly.

457. BRUSSELS SPROUTS, GREENS, AND SCOTCH-KALE.

Every kind of greens must be quite fresh. Trim off the stems
and tough outside leaves, wash with care, and leave the sprouts

172

VEGETABLES.

in cold water for two hours. Put them into boiling water, with
two tablespoonfuls of salt, and boil rapidly (uncovered) for twenty
minutes : drain in a colander ; press a hot plate on them to force
out the water. Place them neatly on a dish, and serve quite
hot.

458. CABBAGE.

Summer cabbage should be small and light ; winter cabbage
of moderate size, firm but not hard. Trim off the outer 'leaves
and stem, and .divide the cabbage into four quarters ; wash care-
fully, and leave it in cold water, with a handful of salt in it, for
two hours. Put it into fiist-boiling water, with a tablespoonful of
salt, and boil rapidly (uncovered) for twenty minutes for a sum-
mer, half an hour for a winter cabbage, and forty minutes for a
large savoy ; drain in a colander, press out the water with a plate.
Place the cabbage neatly on a dish, and serve quite hot.

459. STUFFED CABBAGE.

Have a moderate-sized young firm cabbage, trim and well wash
it ; put it into warm water with a handful of salt and a wine-
glassful of vinegar, and let it remain two hours. Make a stuffing
as follows : — Three-quarters of a pound of pork sausage meat,
a quarter of a pound of beef or veal suet, finely chopped, four
shalots and four sprigs of parsley, finely chopped, the peel of half
a lemon, grated, the eighth part of a nutmeg, grated, a saltspoon-
ful of mixed sweet herbs, in powder, half a saltspoonful of salt,
half a saltspoonful of flour of mustard, and one well-beaten egg ;
all well mixed together ; cut the stem off the cabbage, and with
a sharp knife scoop out sufficient of the heart to make space for
the stuffing ; press in the stuffing, bind the cabbage with a piece
of tape ; put it into a stewpan, with three-quarters of a pint of any
stock, or gravy, and two ounces of butter (on the cabbage) ;
simmer gently for three hours and a half ; add the strained juice
of two large lemons ; take off the tape, and serve at once, with the
gravy in the dish.

460. SALADS GENERALLY USED.

Cos lettuces, cabbage lettuces, endive, beetroot (boiled), celery,
cucumber, spring onions, shalots, watercresses, radishes, tarragon,
chervil, chives, mustard and cress, &c. Every kind of salad must

SALAD DRESSING. TOMATO TOAST. 173

be quite fresh cut ; it must be trimmed, and carefully washed in
two or three waters ; then put into a coarse cloth and dried, by
shaking it up and down ; cut or break the salad into pieces half
an inch broad ; then add the dressing as directed in the following
receipt ; or it may be served with oil and vinegar, two table-
spoonfuls of oil to one of vinegar, a saltspoonful of salt, and half
a saltspoonful of white pepper.

461. SALAD DRESSING.

Boil three fresh eggs for ten minutes ; when cold, rub the yolks
to powder ; season with half a saltspoonful of white pepper, a
saltspoonful of salt, a teaspoonful of hour of mustard, a saltspoon-
ful of sifted loaf sugar ; mix in the beaten yolk of one egg ; add
by degrees four tablespoonfuls of salad (Lucca) oil, and drop by
drop two teaspoonfuls of tarragon vinegar, and one tablespoonful
and a half of vinegar. Be careful to stir the same way all the
time. The dressing should look like rich cream. Pour it on to
the salad ; stir lightly with a fork and spoon, and serve imme-
diately. This quantity will be sufficient for four persons.

462. SALAD DRESSING, WITH CREAM AND LEMON JUICE.

Follow the foregoing receipt, using cream and strained lemon
juice instead of oil and vinegar.

463. TOMATO TOAST.

Have four or six large ripe tomatoes ; rub the skin with a soft
cloth ; divide them in halves ; take out the seeds ; knead two
ounces of fresh butter with a grain of cayenne, half a saltspoonful
of white pepper, a saltspoonful of salt, and the eighth part of a
nutmeg, grated. Place the tomatoes on a dish, the cut side
uppermost ; put part of the butter on to each, and bake in a
quick oven for twenty minutes ; add the strained juice of a large
lemon, and serve upon hot buttered toast (half an inch thick),
without crust ; pour the sauce over. Send to table as soon as
done, and very hot.

174

PUDDINGS, PASTRY, JELLIES, CREAMS,

ETC. ETC.

464. PLUM PUDDING, CHRISTMAS.

Half a pound of beef-suet, chopped fine, ten ounces of fine
raisins, carefully stoned, half a pound of new currants, well
washed and rubbed in a clean coarse cloth, six ounces of mixed
candied peel, chopped, half a pound of moist sugar, the grated
rind of a lemon, half a drachm of powdered cinnamon, three
grains of powdered cloves, the sixth part of a nutmeg, grated, six
ounces of sifted flour, and two ounces of sifted crumbs of bread ;
mix these ingredients well together ; add the strained juice of a
lemon and half a gill of brandy ; stir for five minutes ; then add
four beaten (fresh) eggs, and nearly a gill of new milk. Beat the
mixture with a wooden spoon for twenty minutes or more ; put
it into a quart basin or mould, well rubbed -with butter ; tie it
over with a cloth dredged with flour ; put it into plenty of boiling
water, and boil fast for six hours. Turn out carefully, and serve
with brandy (a gill) burning in the dish, or with brandy-sauce.

Note.— This pudding is sufficiently large to servo for twelve persons. If
the size be increased, the time for boiling must be so too, according to the
quantity added.

465. BRANDY SAUCE.

Knead three ounces of fresh butter with a tablespoonful of
baked flour, and stir into a gill and a half of boiling water ; add
a tablespoonful of moist sugar ; simmer ten minutes ; then
add three-quarters of a gill of brandy, and serve at once, in a
tureen.

466. A RICH PLUM PUDDING SAUCE.

Dissolve four ounces of loaf sugar in half a gill of new milk ;
boil rapidly for ten minutes ; then add, whisking briskly, the
yolks of four fresh eggs beaten with half a pint of cream ; con-

riNE- APPLE PUDDING. BRANDY BREAD PUDDING. 175

tinue to whisk till smooth ; adcl quickly three-quarters of a gill
of brandy. Serve immediately.

467. PINE-APPLE PUDDING.

Rub six ounces of the crumb of a stale pound-cake to powder;
exit six ounces of preserved pine-apple into quarter-inch pieces ;
beat six fresh eggs ; mix these together ; add an ounce of sifted
loaf sugar, half a gill of new milk, and half a gill of cream ; beat
well for fifteen minutes ; butter a mould ; put in the mixture ;
tie it over with writing paper spread with butter, and steam over
yksf-boiling water for an hour and a half. Turn out carefully,
and serve, with the following sauce in the dish.

468. PINE-APPLE SAUCE.

Put into a small saucepan four tablespoonfuls of pine-apple
syrup, two tablespoonfuls of apple jelly, a teaspoonful of sifted
sugar, and a wineglassful of cold water. Moisten a teaspoonful
of arrowroot with a little cold water ; mix it with the syrup,
when boiling hot ; stir over the fire for two minutes ; add a
tablespoonful of rum, and serve.

469. BRANDY BREAD PUDDING.

Cut a quarter of a pound of the crumb of a stale French loaf
into thin slices ; place them one on the other, and pour over half
a gill of good brandy. Stone six ounces of table raisins, chop
two ounces of candied orange peel, boil six ounces of loaf sugar
in half a pint of milk, and add to six well-beaten eggs, while
warm , but not hot ; let it get cold. Butter a pint and a half
basin, lay in the bread, custard, and fruit in layers till quite full ;
let it stand a quarter of an hour to soak ; tie over buttered
writing paper, and steam over fast-boiling water for an hour and
three-quarters. Turn out carefully, and serve, with the following
sauce poured over.

470. CLARIFIED SUGAR.

Dissolve three ounces of loaf sugar in a teacupful of water, and
boil till it becomes a bright syrup ; skim off the froth that rises ;
let it get nearly cold ; then add two tablespoonfuls of brandy and
twenty drops of essence of vanilla or any other flavouring.

176

PUDDINGS, PASTRY, JELLIES, CREAMS, ETC.

471. VICTORIA’S PUDDING.

Three ounces of stale French roll in fine crumbs, two ounces
of sweet almonds, blanched and pounded, half an ounce of ratafias,
three ounces of loaf sugar, two ounces of beef marrow, chopped,
one ounce of baked flour, half a pint of milk, and three fresh
eggs ; mix these ingredients, and beat them briskly for ten
minutes, then let it stand in a cool place for an hour ; beat
again for ten minutes, put it into a mould rubbed well with
butter, and tastefully -stuck with dried cherries or raisins (stoned) ;
tie a cloth over, put it into plenty of boiling water, and boil fast
for two hours and a half. Serve with the following sauce poured
over.

472. VICTORIA’S SAUCE FOR PUDDINGS.

Dissolve three ounces of loaf sugar in a wineglassful of water ;
boil till in a syrup ; then add, whisking rapidly, the yolks of
three fresh eggs beaten with a gill of cream, and a wineglassful
of brandy. Serve at once.

Note. — The sauce should have the appearance of rich smooth cream.

473. CHESTNUT PUDDING.

Boil twenty or thirty chestnuts in water till they feel tender,
then dry them in the oven ; take off the shells and skins, and
pound the nuts to powder. To six ounces, add four ounces of
butter beaten to cream, three ounces of loaf sugar, six fresh eggs,
and a gill of new milk. Butter a mould, stick it tastefully
with either cherries or raisins ; put in the pudding ; cover it with
writing paper spread with butter, and steam over fast-boiling
water for an hour and a half ; or bake in a quick oven a quarter
of an hour less. Serve with clarified sugar or with sauce, as
directed in the preceding receipt.

474. CHESTNUT PUDDING, ICED.

Boil half a pint of new milk with a quarter of a pound of loaf
sugar and two inches of stick vanilla, till well flavoured ; moisten
a quarter of a pound of chestnuts in powder (prepared as directed
in the foregoing receipt) with a gill of new milk ; strain the
boiling milk over, put the mixture into a saucepan, and stir over
the fire till quite smooth; then add the yolks of seven well-

LEMON-BREAD, RAISIN, AND BAKED COCOA-NUT BUDDINGS. 177

beaten eggs ; continue to stir for three minutes. When nearly-
cold, add half a pint of thick cream, beat for ten minutes, put the-
pudding into a pint and a half mould, and stand it on ice till
quite firm, about two hours.

475. LEMON-BREAD PUDDING.

Quarter of a pound of sifted crumbs of bread, quarter of a
pound of beef-marrow, or suet, chopped, quarter of a pound of
moist sugar, the grated rind and strained juice of a lemon, a
tablespoonful of dry flour, two eggs, and a gill of new milk ;.
mix these ingredients together, and let it stand for twenty
minutes; butter a pint basin, stick it tastefully with candied,
lemon peel, cut very thin. Beat the pudding for ten minutes,
jmt it in the basin, tie it over with a cloth, put it into boiling
water, and boil fast for three hours ; serve with lemon sauce in
the dish.

476. LEMON SAUCE.

Boil three ounces of loaf sugar and the thin rind of a lemon in
half a gill of water for a quarter of an hour ; then add the strained
juice of a lemon and two tablespoonfuls of gin ; strain and serve.

477. RAISIN PUDDING.

Quarter of a pound of flour, two ounces of ground rice, half a
pound of beef-suet, chopped fine, quarter of a pound of moist
sugar, quarter of a pound of Sultana raisins, the strained juice
and grated rind of one lemon, one well-beaten egg, and a quarter
of a pint of milk ; mix these ingredients, beat with a wooden
spoon for five minutes ; butter a plain mould, put in the.
pudding, tie it closely down ; well cover it with boiling water,,
and boil rapidly for three hours. Serve With sifted sugar over
the top.

478. BAKED COCOA-NUT PUDDING.

Two-thirds of a cocoa-nut, grated, a quarter of a pound of loaf
sugar, three ounces of beef-marrow, chopped, three ounces of
dried crumbs of bread, six ounces of any dried fruit, a quarter of
a pint of new milk, two fresh eggs, the milk of the cocoa-nut,
and the juice of a lemon ; beat these ingredients well together;
butter a pie-dish or a mould ; put in the pudding, and bake in a

178 PUDDINGS, PASTRY, JELLIES, CREAMS, ETC.

moderate oven about an hour and a quarter. Turn out carefully,
and serve.

Note. — This pudding may also be boiled ; it requires three hours. Serve
with thick cream, and sugar sifted over.

479. ANNETTE’S PUDDING.

Three ounces of sweet, and four bitter almonds, blanched and
pounded, two ounces of ground rice, two ounces of dried flour,
four ounces of loaf sugar, the grated rind of half a lemon, six
ounces of candied fruit, cut up, two tablespoonfuls of brandy,
three fresh eggs, well beaten, a gill of new milk, and half a
pound of fresh butter. Beat the butter till it becomes cream ;
then mix in all the ingredients by degrees, the eggs and milk
last ; beat for ten minutes. Butter a mould, put in the pudding,
tie it down, plunge it in plenty of boiling water, and boil fast for
three hours. Serve with sugar sifted over it, or with either of
the preceding sauces.

480. A PUDDING FOR A PRINCE.

Blanch six bitter, and two ounces of sweet almonds, boil them
twenty minutes in the third of a pint of new milk, then pound
them to a paste ; when the milk is nearly cold, add four well-
beaten fresh eggs, half a gill of thick cream, and two tablespoon-
fuls of brandy ; rub six ounces of stale sponge-cake to crumbs.
Mix these ingredients well, and beat for ten minutes ; stir in two
ounces of sifted loaf sugar. Butter a mould ; stick it round in
Vandykes with dried cherries ; pour in the mixture, tie it over
with writing paper spread with butter, and steam over fast-
boiling water for an hour and three-quarters. Turn out care-
fully, and serve immediately, with the following sauce in the dish
or in a tureen.

481. CHERRY SAUCE.

Moisten a teaspoonful of arrowroot with a tablespoonful of
cold milk, and add to a gill of boiling milk ; stir in a dessert-
spoonful of sifted loaf sugar, boil -two minutes. Dissolve a
quarter of a pound pot of cherry jelly, and stir in by degrees ;
stir till quite smooth (off the fire), then serve as directed.

Note. — The sauce should be of the consistency of thick cream, and of a
bright rose colour.

CLARENCE PUDDING. LADY BETTY’S DELIGnT.

179

482. CLARENCE PUDDING.

Boil three-quarters of a pint of new milk with five ounces of
loaf sugar, a quarter of an inch of vanilla, and the sixth part of
a nutmeg, grated. When the sugar is dissolved, set it aside to
cool. Beat live fresh eggs, and strain the milk over them, beating
all the time; cut two French rolls into thin slices, without crust,
and spread both sides with fresh butter (two ounces) ; wash half
a pound of Sultana raisins. Butter a plain mould, and stick it
in lines crossing each other at the top, with raisins ; lay in the
bread and butter, raisins, and custard in layers, till the mould is
full ; let it stand for the bread to swell, tie a cloth over dredged
with flour ; put the pudding into fast-boiling water, and boil
quickly for an hour and three-quarters. Serve, with the follow-
ing sauce poured over.

483. VANILLA SAUCE FOR PUDDINGS.

Boil two ounces of loaf sugar, and a quarter of an inch of stick
vanilla in the third of a pint of water for twelve minutes ;
moisten a dessertspoonful of arrowroot with a tablespoonful of
cold water; mix them together, and boil three minutes; add
two tablespoonfuls of rum. Take out the vanilla, and serve.

484. LADY BETTY’S DELIGHT.

(A good pudding.)

Grate the third of a fine new cocoa-nut, stone six ounces of
Muscadel raisins, chop a quarter of a pound of fresh beef-marrow,
strain the juice and grate the rind of a small lemon, grate the
sixth part of a nutmeg. Make a custard as follows : — Boil three
ounces of loaf sugar in half a pint of new milk ; beat two large
or three small fresh eggs ; mix them with the milk while hot, but
not boiling ; add a tablespoonful of the milk of the cocoa-nut ;
stir till nearly cold. Cut six very thin slices of bread, a day old
(about four ounces) ; butter a plain mould thickly and stick it
with raisins in the form of a cross. Divide all the ingredients
into five parts, and lay them in the mould in the following order
till it is full : — Bread, marrow, raisins, cocoa-nut, lemon juice,
peel, and nutmeg, custard ; finish with bread and custard. Let
it stand to soak for half an hour ; tic it closely over, and boil

X 2

180

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

fast in plenty of water for three hours and a half. Turn out
carefully, and serve, with the following sauce in the dish.

Note. — A pint mould will be required.

485. COCOA-NUT CREAM.

(A sauce for puddings.)

Put two ounces of loaf sugar into a saucepan, with a wineglass
of water, an inch of cinnamon, one clove, and two inches of thin
lemon peel ; boil till in a thick syrup. Mix a dessertspoonful of
Oswego with two tablespoonfuls of cocoa-nut milk, strain the syrup
to it, and boil up for one minute ; add two tablespoonfuls of
cream ; stir till cold ; then add one tablespoonful of brandy and
twenty-five drops of the essence of vanilla. Serve cold.

486. LEMON PUDDING.

Half a pound of fresh butter beaten to cream, half a pound of
sifted loaf sugar, the grated rind and strained j nice of two lemons,
four tablespoonfuls of Oswego, and six fresh eggs; beat the
whole together for twenty minutes. Make a paste as follows : —
Six ounces of sifted flour, six ounces of butter, a teaspoonful of
loaf sugar, the yolk of an egg, beaten with a wineglassful of cold
water. Rub the butter into flour till quite mixed, add the liquid,
and knead to a paste ; roll it out the sixth of an inch thick.
Line a pie-dish, ornament the edge to taste, put in the pudding,
and bake in a quick oven for thirty-five or forty minutes.
Serve hot or cold.

487. CONSERVATIVE PUDDING.

Four ounces of sponge-cake, half an ounce of ratafias, an ounce
and a half of macaroons; put them into a basin, and pour over
half a gill of rum and a gill of good cream ; add six well-beaten
eggs ; beat for ten minutes. Butter a pint mould, stick it taste-
fully with preserved cherries ; put in the pudding, tie it over
with writing paper spread with butter, and steam over fast-
boiling water for an hour and a half. Turn out carefully,
and serve with clarified sugar (flavoured with almond) in the
dish, not poured over the pudding. Three ounces of loaf sugar,
a laurel leaf, and half a gill of water, boiled ten minutes, will
make the sauce.

JUNIOR UNITED AND PRINCE ALBERTS PUDDINGS. 181

488. JUNIOR UNITED PUDDING.

Cut into slices, a quarter of an inch thick, half a pound of
sponge-cake two days old ; spread one side with fresh butter
(three ounces for the whole) and the other with marmalade (half
a pound for the pudding). Boil two ounces of loaf sugar in half a
pint of new milk ; beat four fresh eggs ; add the milk to the eggs
while hot, but not boiling. Butter a plain tin pint and a half
mould ; lay in the cake (buttered side next the tin) and custard
alternately to full. Let it stand half an hour to soak ; then
bake in a well-heated oven for an hour and ten minutes. Turn
out carefully, and serve, with or without the following sauce in
the dish.

489. ORANGE CREAM FOR PUDDINGS.

Boil two ounces of loaf sugar and two inches of the peel of a
Seville orange in half a gill of water for ten minutes ; add the
strained juice of a sweet orange and a tablespoonful of rum ;
boil fast for three minutes ; then beat it into a gill of thick
cream. It must be very smooth, and beaten till nearly cold.

4so. prince albert’s pudding.

Half a pound of butter beaten to cream, half a pound of dried
flour, a quarter of a pound of sifted loaf sugar, half a pound of
raisins — stoned and chopped, a quarter of a pound of mixed
candied peel, chopped, half a wineglassful of brandy, the grated
rind of half a lemon, a gill of new milk, and four beaten eggs;
mix these ingredients and beat for ten minutes. Butter a mould ;
put in the mixture, tie a cloth over, and boil fast for two hours ;
serve witli clarified sugar, flavoured with brandy. Boil three
ounces of sugar in a wineglassful of water for ten minutes ; add
a wineglassful of brandy. Pour the sauce over the pudding.

491. PRINCE OF WALES’S PUDDING.

Dissolve a quarter of a pound of fresh butter till of a creamy
substance; beat six fresh eggs, leaving out two of the whites;
break up into coarse crumbs, two ounces of macaroons and one
ounce of ratafias ; mix these ingredients ; add two ounces of
sifted loaf sugar and a wineglassful of good brandy ; beat the
mixture for ten minutes; butter a tin mould, pour it in, and

182

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

bake in a quick oven for twenty minutes; turn out carefully,
and serve, liot or cold. If cold, garnish with any kind of
preserves.

492. CABINET PUDDING.

Eight ounces of stale sponge-cake, one ounce of ratafias, seven
ounces of candied fruit, eight fresh eggs, half a pint of new milk,
a gill of cream, a wineglassful of Curasao or brandy, and two
ounces of loaf sugar ; boil the sugar in the milk ; beat the eggs ;
add them to the milk while it is warm, but not boiling. Let it
get cold ; then put in the spirit and the cream ; cut the cake into
thin slices ; butter a quart mould, stick it tastefully with three
ounces of the fruit ; lay in the cake, fruit, ratafias, and custard,
in the order they are named, till it is quite full. Let it stand
for an hour, that the cake may soak in the custard ; then cover
it with buttered writing paper ; tie a cloth over that, and steam
over fast-boiling water for an hour and a half. Turn out care-
fully, and serve, with the following sauce in the dish.

493. CURASAO SAUCE.

Boil three ounces of loaf sugar and the rind of half a lemon in
a gill of water ; moisten a dessertspoonful of arrowroot with half
a gill of cold water, and add to the rest; stir over the fire for
three minutes ; add a wineglassful of Cura5ao. Take out the
peel, and serve as directed.

494. MARROW PUDDING, BOILED.

Mix together the following ingredients : — A quarter of a pound
of baked flour (or biscuit powder), a quarter of a pound of sugar,
a quarter of a pound of currants, well washed and dried by rub-
bing in a cloth, an ounce of sweet almonds, blanched and pounded,
the grated rind and strained juice of a lemon, the eighth part of
a nutmeg, grated, six ounces of beef-marrow, finely chopped, two
beaten eggs, and a quarter of a pint of milk ; beat the mixture
for ten minutes ; butter a mould ; put in the pudding ; tie a cloth
over ; plunge it into boiling water, and boil fast for three hours.
Turn ouff carefully ; sift loaf sugar over the top, and serve.

Note. — The same pudding may be made with cither dried cherries, pre-
served ginger, raisins, or candied peel, instead of currants. Iu either case,
chopped small, or it may be made without fruit.

POTATO PUDDING. MOGGINA’S PUDDING.

183

495. POTATO PUDDING.

Bake four or five mealy potatoes, and press them out of the
skin as soon as they are done, that the steam may evaporate ;
when cold, bruise them, and rub them through a fine wire sieve
with a wooden spoon. To six ounces of potato, add six ounces
of sifted loaf sugar, the grated rind and strained juice of a lemon,
two tablespoonfuls of brandy, a gill of thick cream, or a quarter
of a pound of fresh butter beaten to cream ; and four fresh eggs,
yolks and whites beaten separately ; beat for a quarter of an hour ;
butter a plain tin mould ; stick it with candied peel cut into thin
half circles ; put in the pudding, and bake in a quick oven for
three-quarters of an hour ; turn out, and serve immediately ; or
the pudding may be steamed over fast-boiling water for an hour,
and served with any of the preceding sauces.

496. ALMOND AND POTATO PUDDING.

Blanch a quarter of a pound of sweet almonds and boil them
in half a pint of new milk for twenty minutes, then pound them
to a soft paste ; dissolve in the milk a quarter of a pound of
fresh butter and six ounces of loaf sugar. Bub six ounces of
cold mealy potatoes (roasted or steamed) to a fine powder ; grate
the rind and strain the juice of a large lemon ; grate the sixth
part of a nutmeg ; beat five fresh eggs, yolks and whites separately.
Mix these ingredients together, adding the whites of the eggs
last ; beat for a quarter of an hour or longer ; butter a tin mould,
put in the mixture, and bake in a quick oven for forty minutes ;
turn out carefully, and serve at once.

Note. — If baked in a pie-dish, ten minutes longer will be necessary, and
the top may be strewed over with sweet almonds chopped to the size of split
peas.

497. MOGGINA’S PUDDING.

Grate half a pound of fresh cocoa-nut ; beat half a pound of
fresh butter to cream ; beat the whites of six fresh eggs to froth ;
mix these together ; add half a pound of sifted loaf sugar ; butter
a tin mould, put in the mixture, and bake in a quick oven for
twenty minutes ; turn out, and serve, hot or cold ; or the mould
may be lined with a rich puff paste ; or the paste made as in the
following receipt. In either case, bake in a moderate oven an
hour or rather more.

184

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

498. BRAZILIAN BUDDING.

Pound to a soft paste half a pound of new Brazil nuts ; beat
six ounces of fresh butter to cream ; beat six fresh eggs ; mix
these together ; add a quarter of a pound of loaf sugar in fine
powder and a wineglassful of brandy ; beat for twenty minutes.
Make a paste as follows : — Beat six ounces of fresh butter to
• cream, add to it four ounces of baked Hour, an ounce of rice Hour,
.an ounce of sifted sugar, and two well-beaten eggs ; knead well ;
butter a mould, line it with the paste, put in the mixture, and
bake in a moderate oven an hour, or rather more. Turn out
carefully, and serve, either hot or cold.

499. ZANDRINA BUDDING.

Beat six ounces of butter to cream ; stir into it, by degrees, six
ounces of dried flour, six ounces of sifted sugar, and the beaten
yolks of six fresh eggs ; when well mixed, add the whites of the
eggs beaten to a froth, and a wineglassful of raspberry syrup ;
beat for ten minutes. Butter a mould, pour in the mixture, tie
a cloth over, and boil fast for an hour and a half ; or bake in a
moderate oven a quarter of an hour less. Serve, with raspberry
cream poured over the pudding.

500. RASBBERRY CREAM FOR BUDDINGS.

Whip a gill and a half of good cream with a small pot of
raspberry jam ; strain through a sieve to take out the pips; whip
again, and serve as directed.

501. COLLEGE BUDDING.

Six ounces of fresh butter, beaten to a cream, six ounces of
baked flour, six ounces of sifted sugar, a quarter of a pound of
currants, washed and rubbed dry, the grated rind of half a lemon,
three fresh eggs, and half a gill of milk ; mix these together,
and beat with a wooden spoon for a quarter of an hour. Butter
a pint basin, put in the mixture, tie it closely over, put it into
boiling water, and boil rapidly for an hour and a half; or bake
in a quick oven rather less. Serve with brandy, cream, or any of
the preceding sauces.

ALMOND, COLLEGIATE, AND PARADISE PUDDINGS. 135

•TO 2. BRANDY CREAM FOR PUDDINGS.

Dissolve three ounces of loaf sugar in a '\vineglassful of water ;
boil till in a clear thick syrup ; then beat it into a gill of good
cream ; add, by degrees, a wineglassful of brandy. Serve over
the pudding.

503. ALMOND PUDDING.

Six ounces of sweet almonds, blanched, and pounded to a
paste, six ounces of loaf sugar, in powder, half a pound of mixed
candied fruit, cut into small pieces, half a gill of good cream, the
yolks of six and whites of four fresh eggs, beaten separately ;
beat these ingredients well together, adding the whites last.
Butter a dish or mould, put in the mixture, and bake in a quick
oven for three-quarters of an hour, or rather more. Turn out
carefully, and serve either hot or cold.

5C4. COLLEGIATE PUDDING.

Make a paste as follows : — Five ounces of dried flour, an ounce
of ground rice, two ounces of sifted loaf sugar, and six ounces of
fresh butter, well rubbed together ; moisten with the yolks of
two fresh eggs beaten with the juice of half a lemon; knead;
then roll out the sixth of an inch thick. Butter a ■pint pie-dish,
and line it with the paste ; ornament the edge by clipping it in
notches with a paste-cutter. Spread the bottom half an inch
thick with any kind of sweetmeats, jams, or marmalade. Blanch
and pound three ounces of sweet and six bitter almonds ; mix
with them six ounces of sifted sugar and four ounces of
dissolved fresh butter; add the yolks of six eggs, beaten with
two tablespoonfuls of brandy, and the whites of three eggs beaten
to a froth. Beat the mixture for ten minutes, pour it over the
fruit, and bake in a quick oven for an hour and a quarter.

505. PARADISE PUDDING.

Six moderate-sized apples and a quarter of a pound of beef-
suet, finely chopped, a quarter of a pound of fine crumbs of
bread, eight ounces of moist sugar, the grated rind and strained
juice of a Seville orange, the eighth part of a nutmeg, grated,
four fresh eggs, and a tablespoonful of rum ; mix these ingre-
dients, and beat with a 'wooden spoon for ten minutes. Butter a

186 PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

basin, put in the mixture, tie a cloth over, put it into fast-boiling
•water, and boil rapidly for three hours ; or bake in a moderate
oven for an hour and a half. Serve with the following apple
cream.

506. APPLE CREAM.

Dissolve two tablespoonfuls of apple jelly in two tablespoon-
fuls of rum, and beat it into half a gill of cream till smooth.
Serve over the pudding.

507. MELBOURNE PUDDING.

Put a pint of the juice of red currants and a pound and a half
of loaf sugar into a brass skillet, and boil till quite bright ; skim
often ; then put in a pint of fine raspberries and a teacupful of
fine currants, whole ; boil very gently for ten minutes. The
fruit must not break. Cut some crumb of bread into slices a
quarter of an inch thick ; rub a quart plain tin mould with fresh
butter ; cut some of the bread into triangles, and fit them into
the bottom of the tin, making the points meet at the centre.
Line the sides with strips of bread half an inch broad, pour in
the fruit while boiling hot, and let it remain in a cool place till
firmly set. Serve in a glass dish, with a pint of fresh cream or
rich custard poured over.

Note. — This pudding should be made the day before it is wanted, or it
must be put on ice for two hours.

508. JERSEY PUDDING.

Half a pound of fresh butter beaten to cream, a quarter of a
pound of ground rice, six ounces of sugar, a quarter of a pound
of raisins, stoned and chopped, two ounces of orange-peel,
chopped, one ounce of flour, and six fresh eggs, well beaten ;
add three tablespoonfuls of new milk ; beat the mixture for
twenty minutes. Butter a basin, put in the pudding, tie it
closely over, plunge in fast-boiling water, and boil rapidly for
an hour and three-quarters, and serve with lemon sauce.

509. LEMON SAUCE FOR PUDDINGS.

Kub the rind of two lemons with loaf sugar, three ounces,
to imbibe the essence. Put the sugar into a saucepan, with a
wineglassful of gin, a wineglassful of water, and the juice of the
lemons, and boil till in a syrup ; then serve.

SAVOY, MARROW, GERMAN, AND BAKEWELL PUDDINGS. 187

510. SAVOY PUDDING.

Rub six ounces of Savoy cakes to crumbs, cut into small
pieces a quarter of a pound of mixed candied peel, beat the yolks
of four fresh eggs, beat a quarter of a pound of fresh butter to
cream ; mix these ingredients well together ; add two ounces of
sifted loaf sugar, two tablespoonfuls of brandy or rum, and a
quarter of a pint of new milk ; beat for ten minutes. Let it stand
an hour to soak, then beat ten minutes more. Butter a pie-dish,
put in the pudding, and bake in a quick oven for half an hour.
Whisk the whites of the eggs to a stiff' froth, and place over the
top of the pudding ; put it again into the oven for five minutes ;
then serve.

511. BAKED MARROW PUDDING.

Cut two French rolls into thin slices, without crust, chop as
small as possible six ounces of fresh beef-marrow, wash and rub
in a coarse cloth six ounces of currants, chop three ounces of
candied orange-peel, beat three fresh eggs with three-quarters of
a pint of new milk and six ounces of sugar ; add the sixth part
of a nutmeg, grated. Butter a pie-dish, and place in the ingre-
dients in the following order : — Bread, marrow, fruit, custard,
and so continue till the dish is full. Let it stand twenty minutes
for the bread to soak ; then bake in a moderate oven for an hour
and three-quarters. Serve hot.

512. GERMAN PUDDING.

Dissolve a quarter of a pound of butter in a wineglassful of
new milk, and stir it into a quarter of a pound of dried flour ;
add a quarter of a pound of sifted loaf sugar, the grated rind of
a lemon, and four beaten eggs ; beat for a quarter of an hour.
Butter a mould, pour in the pudding, and boil fast for forty
minutes, or bake in a quick oven for half an hour. Serve with
clarified sugar favoured with lemon. Three ounces of sugar,
two tablespoonfuls of water, the juice and rind of two lemons ;
boil fast for ten minutes ; pour it over the pudding, if boiled, and
in the dish, if baked.

513. BAKEWELL PUDDING.

Blanch three ounces of sweet almonds, and boii them in half a
pint of new milk for ten minutes ; then pound them to a smooth

188

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

paste. Cut a French roll into thin slices, without crust, and pour
the milk over it. Butter a pie-dish, and lay the bread in as a
lining, and on that place any kind of jam, marmalade, or sweet-
meats, three-quarters of an inch thick. Dissolve six ounces of
fresh butter, and mix with the almonds ; add six ounces of sifted
loaf sugar, the yolks of six and the whites of three fresh eggs ;
beat well for a quarter of an hour. Pour the mixture over the
fruit, and bake in a quick oven for fifty minutes or an hour.

Note. — The dish may bo lined with a rich puff paste instead of bread, if
preferred.

514. SWISS PUDDING.

Four ounces of bread crumbs, dried and pounded to a fine
powder, four ounces of loaf sugar, two ounces of grated cocoa-
nut, six ounces of any kind of preserved fruit, six ounces of beef
marrow or suet, the milk of the cocoa-nut, or half a gill of new
milk, and three beaten eggs ; beat well, and let it stand one hour.
Butter a basin ; beat the mixture again for ten minutes ;
put it into the basin ; tie a cloth over, plunge it into fast-boiling
water, and boil rapidly for three hours and a half. Turn out
carefully, and serve, with the following sauce poured over.

515. COCOA-NUT SAUCE.

Boil two ounces of grated cocoa-nut and two ounces of loaf
sugar in a gill of water for a quarter of an hour, then rub through
a fine sieve ; add the beaten yolk of an egg and half a gill of
thick cream.

51 G. BATH PUDDING.

One ounce of ground rice, four ounces of flour, one ounce of
sweet almonds, blanched and pounded, one ounce of lemon, and
two ounces of orange candied peel, four ounces of moist sugar,
four ounces of currants, a quarter of a drachm of powdered cinna-
mon, half a drachm of powdered ginger, three eggs, well beaten,
six ounces of beef-suet, chopped, and a gill of new milk ; mix
these ingredients, and beat for twenty minutes. Butter a basin ;
put in the mixture ; tie it over with a cloth ; plunge it into fast-
boiling water, and boil rapidly for three hours and a half. Serve,
with loaf sugar sifted over, or with brandy burning in the dish
(a wineglassful).

MADEIRA, GUERNSEY, AND AMSTERDAM TUDDINGS. 189

517. MADEIRA PUDDING.

Boat five ounces of fresh butter to cream ; add to it a quarter
of a pound of dry sifted flour, a quarter of a pound of loaf sugar
in powder, four beaten eggs, and a quarter of a pound of citron
cut into half-inch pieces ; beat for ten minutes. When the ingre-
dients are well mixed, butter a mould, stick the top with thin
slices of citron (two ounces) ; put in the pudding, tie it closely
over, and boil in plenty of water, as fast as possible, for an hour
and a half. Turn out carefully, and serve, with sifted sugar over
the top.

518. GUERNSEY PUDDING.

Peel, core, and quarter six moderate-sized apples; put them
into a saucepan, with half a pound of loaf sugar, the thin rind of
a lemon, two cloves, an inch of cinnamon, the sixth part of a
nutmeg, grated, and a wineglassful of white wine. Boil fast, and
stir till they become a rich marmalade ; then take out the spice
and peel, and put the apples in a basin to cool. Wash three
ounces of the best rice, and boil twenty-five minutes in a pint
of new milk ; drain ; sweeten the rice with two ounces of
sifted sugar. Cut into shreds six ounces of mixed candied peel ;
beat five fresh eggs, whites and yolks separately. Mix all the
ingredients together, adding the whites (well frothed) last ; beat
ten minutes. Make a puff paste, line a plain mould, put in the
mixture, and bake in a moderate oven an hour and a quarter.
Turn out carefully, and serve.

510. AMSTERDAM PUDDING.

Half a pound of sweet, and six bitter almonds, blanched and
pounded to paste, half a pound of fresh butter, beaten to cream,
half a pound of loaf sugar, clarified by boiling in the juice of
two oranges, a quarter of a pound of raisins, stoned and chopped,
a quarter of a pound of mixed candied peel, chopped, half a
pound of sw'eet apples, chopped, a quarter of a pound of cur-
rants, washed and rubbed dry, half a pound of orange marma-
lade, half a pint of thick cream, a wineglassful of Schiedam, and
six fresh eggs, well beaten. Mix the almonds, butter, half of
the sugar, the cream, and eggs, and beat till in a smooth soft
paste. Mix all the fruit together ; add the remainder of the

190

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

sugar and the spirit. Butter a tin cake-mould, and lay in the
almond mixture and fruit in alternate layers till all used up ;
bake in a moderate oven about two hours. Turn out carefully,
and serve, hot or cold.

520. MATRIMONY PUDDING.

Pare and core one pound and a half of apples, and boil with
three-quarters of a pound of loaf sugar, the grated rind and
strained juice of a lemon, and the sixth pai-t of a nutmeg, grated ;
stir till they become a rich marmalade ; then let it get cold.
Make a custard as follows : — Moisten a tablespoonful of Oswego
with half a gill of new milk ; boil a quarter of a pound of loaf
sugar in half a pint of milk, and stir into the Oswego while boil-
ing ; add four well-beaten eggs and half a gill of thick cream.
Butter a pie-disli, lay in the custard and marmalade in alternate
layers till the dish is full ; bake in a quick oven for twenty-five
minutes. Serve, hot or cold.

521. CUMBERLAND PUDDING.

Four ounces of apples, finely chopped, three ounces of fine
crumbs of bread, four ounces of moist sugar, four ounces of well-
washed currants, four ounces of beef marrow or suet, finely
chopped, the grated rind and strained juice of half a lemon, the
sixth part of a nutmeg, grated, three well-beaten eggs, a table-
spoonful of dried flour, and half a gill of milk ; mix these in-
gredients well together; beat for ten minutes; butter a basin;
put in the mixture ; tie a cloth over ; put it into plenty of
boiling water, and boil fast for three hours, or bake in a moderate
oven an hour and a half. Serve, with sifted sugar over.

522. RATAFIA PUDDING.

Four ounces of fine crumbs of bread, soaked in half a pint of
boiling milk, four ounces of sifted sugar, four well-beaten fresh
eggs, half a gill of cream, half a wineglassful of ratafia, and two
ounces ot sweet almonds, blanched and split in halves. When
the bread has absorbed the milk, mix in all the ingredients, ex-
cept the almonds, and beat with a wooden spoon for ten minutes;
butter a basin and stick it in lines with the almonds ; put in the
pudding, cover it closely over with writing paper spread with

BELGIAN, GINGER AND BREAD PUDDINGS.

191

butter, and steam over fast-boiling water for an hour and three-
quarters. Turn out carefully, and serve, with the following sauce
in the dish.

523. RATAFIA SAUCE.

Moisten a dessertspoonful of arrowroot with a wineglassful of
cold water, add a gill of boiling water; stir in two dessert-
spoonfuls of loaf sugar and a tablespoonful of ratafia. Serve as
directed.

524. BELGIAN PUDDING.

A quarter of a pound of beef-suet, chopped, a quarter of a pound
of currants, well washed, a quarter of a pound of sugar, a quarter
of a pound of mixed candied peel, chopped, the grated rind and
strained juice of a lemon, the eighth part of a nutmeg, grated, two
ounces of sifted flour, two ounces of fine dry crumbs of bread,
two beaten eggs, and a gill of milk ; mix these ingredients to-
gether ; beat for ten minutes ; let it stand half an hour ; butter
a basin ; put in the pudding ; tie it over with a cloth dredged
with flour ; put it into boiling water, and boil fast for three hours
and a half. Serve with sugar sifted over.

525. GINGER AND BREAD PUDDING.

Soak four ounces of crumb of French roll in half a pint of
milk for two hours ; cut into quarter-inch pieces four ounces of
preserved ginger ; beat four fresh eggs ; mix these ingredients
together ; add four ounces of loaf sugar in powder, and two
teaspoonfuls of ginger syrup; beat the mixture for twenty
minutes ; pour it into a mould rubbed with butter ; tie buttered
writing paper over, and steam over fast-boiling water for an
hour and a half. Turn out with care, and serve the following
sauce over the pudding.

526. GINGER SAUCE.

Put three ounces of loaf sugar and an inch of bruised ginger
into a saucepan with half a gill of water, and boil till well-
flavoured. Then add the strained juice of a lemon, a table-
spoonful of ginger syrup, and a wineglassful of rum or brandy.
Strain and serve.

192

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

527. UNITED STATES PUDDING.

Six ounces of apricot and six ounces of greengage jam ; or
any other preferred. Make a paste as follows : — Boil a quarter
of a pound of sugar (loaf) and a quarter of a pound cf fresh
butter in three-quarters of a pint of new milk; stir in six ounces
of Oswego flour ; stir (off“ the fire) for ten minutes ; then add
the beaten yolks of five fresh eggs, and the whites beaten to a
firm froth, added last. Divide the paste into three parts ; butter
a mould and lay in the paste and jam in layers ; cover over with
writing paper spread with butter, and steam over fast-boiling
water for an hour, or bake in a quick oven for three-quarters of
an hour. Turn out with great care, and serve, with or without
the following sauce in a tureen.

528. UNITED STATES SAUCE.

Dissolve three ounces of loaf sugar in a gill of brandy ; beat
three ounces of fresh butter to cream ; mix these together, and
beat till smooth.

529. FIG PUDDING.

Six ounces of figs, chopped, half a pound of flour, half a
pound of beef-suet, chopped, a quarter of a pound of sugar, two
eggs, and half a gill of milk ; beat well, and boil in a basin for
four hours.

530. CURRANT PUDDING.

Half a pound of currants, well washed and rubbed dry, half
a pound of moist sugar, half a pound of flour, half a pound of
beef-suet, chopped, the strained juice and grated peel of half a
lemon, two eggs, and a gill of milk ; beat these together, and
boil in a basin for three hours and a half.

531. FRESH FRUIT PUDDING.

Make the paste with equal quantities of finely chopped beef-
suet and sifted dry flour ; moisen with cold water, and knead to
a firm paste; roll out the sixth of an inch thick. Butter a basin,
and line it of an equal thickness all over ; put in the fruit and

ROLLED JAM AND WHITE rUDDINGS.

193

sugar, cover closely over with a round piece of paste, tie a cloth
over that, and boil fast for two hours and a half. Half a pound
of each will make a pudding for a pint and a half basin. The
fruit must be sweetened as follows, and water must never be
put in the pudding : — Currants, raspberries, and cherries, half
their weight of sugar ; plums, rather more ; and damsons, three-
quarters.

53-2. ROLLED JAM PUDDING.

Make a paste as directed in the foregoing receipt for fruit
puddings ; roll it out the sixth of an inch thick, and spread it
with jam, leaving a quarter of an inch all round ; brush the
edge with water ; roll the pudding to the form of a bolster ; press
the edges to make them adhere ; roll it tightly in a cloth, tie both
ends, put it into fast-boiling water, and boil rapidly for two hours.
Cut it into six slices three-quarters of an inch thick, and serve at
once.

533. WHITE PUDDINGS.

One pound of fresh (pork) kidney fat, chopped, half a pound of
flour, a quarter of a pound of ground rice, half a pound of loaf
sugar, half a pound of currants, well washed, two ounces of
sweet, and eight bitter almonds, blanched and chopped, two
ounces of orange and two ounces of lemon-peel (candied),
chopped, the fourth part of a nutmeg, grated, half a saltspoonful
of salt, two eggs, and a gill of new milk ; beat these ingredients
well together for twenty minutes : put the mixture into pig skins
that have been well cleansed, leaving room for the pudding to swell,
tie both ends, put them into boiling water, and boil slowly for two
hours and a half. Serve hot or cold ; in either case, remove the
skin. When made for keeping, hang them up separately ; and
when required, put them into hot water and boil up slowly for
ten minutes.

534. ALMOND AND BREAD PUDDING.

Blanch three ounces of sweet and four bitter almonds, and
boil them ten minutes in half a pint of milk ; then pound them
to a paste. Chop four ounces of beef-marrow, beat two eggs, and
add to the milk the almonds were boiled in ; rub three ounces
of bread a day old to crumbs; mix these ingredients together;

194 PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

add half a pound of moist sugar, the strained juice and grated
rind of a lemon, the sixth part of a nutmeg, grated, and two
tablespoonfuls of flour. Let it stand to soak the bread for half au
hour ; then beat with a wooden spoon for a quarter of an hour.
Butter a mould, put in the pudding, tie it closely over, and boil
fast for three hours. Serve, either with sugar sifted over it, or
with the following sauce.

535. ALMOND SAUCE FOR FUDDINGS.

Moisten a dessertspoonful of arrowroot with a little cold
water; boil three dessertspoonfuls of sugar in a gill of water
for ten minutes ; mix it with the arrowroot ; stir it over the fire
for two minutes ; add two tablespoonfuls of brandy and twenty
drops of the essence of sweet almonds. Serve in the dish, not
poured over the pudding.

536. SUMMER PUDDING.

Make a batter as follows: — Moisten five tablespoonfuls of dry
flour with a gill of new milk ; stir till quite smooth ; then add
three-quarters of a pint of boiling milk and five ounces of sugar.
Boil five minutes. Beat three fresh eggs, and add to the batter
while warm, but not boiling ; beat for ten minutes ; stir in three-
quarters of a pint of any kind of summer fruit. Butter a basin,
put in the pudding, tie a cloth (dredged with flouK> over securely,
plunge the basin into plenty of boiling water, and boil fast for an
hour and a half. Turn out carefully, and serve immediately ,
with sweet sauce poured over.

537. SWEET SAUCE, SIMPLE.

Knead two ounces of butter with a tablespoonful of baked
flour, and stir into the third of a pint of boiling milk ; add two
tablespoonfuls of moist sugar. Boil five minutes.

538. MARMALADE PUDDING, BAKED.

Six ounces of fresh beef- suet, chopped, four ounces of dried
crumbs of bread (see receipt), four ounces of moist sugar, two
beaten eggs, and a gill of milk ; mix these ingredients together,
and beat with a wooden spoon for ten minutes, then let it stand

REGENT, GROUND RICE, AND RATTER PUDDINGS. 195

in a cool place for an hour. Beat again for ten minutes.' Butter
a plain tin mould, and lay in the mixture and orange marmalade
in layers (about a one-pound pot will be required) ; bake in a
moderate oven for an hour and three-quarters. Turn out care-
fully, and serve.

539. REGENT PUDDING.

Two ounces of flour, the same of bread crumbs, currants,
washed, raisins, stoned, sugar, and grated cocoa-nut ; four ounces
of suet, chopped, two eggs, and half a gill of milk ; beat the
whole together for ten minutes ; put it into a basin, tie a cloth
over, and boil fast for three hours. Serve, with the following
sauce.

540. REGENT SAUCE.

A gill of cream, the yolk of an egg, an ounce of sifted sugar,
a tablespoonful of rum, and ten drops of vanilla ; beat the whole
together till quite smooth, then pour it over the pudding.

541. GROUND RICE CUP PUDDINGS.

Moisten two ounces of ground rice with half a gill of new
milk, and add a gill of boiling milk ; stir over the fire for ten
minutes, then let it get cold. Beat two ounces of fresh butter to
cream ; beat three fresh eggs ; mix these well into the rice ; add
the grated rind of half a lemon and three ounces of sifted loaf
sugar. Beat the mixture for twenty minutes ; butter six small
moulds ; put an equal quantity into each, and bake in a quick
oven about eighteen minutes. Serve immediately, with loaf
sugar sifted over.

542. BOILED BATTER PUDDING.

Beat three fresh eggs ; mix with them four tablespoonfuls of
dried flour and a pint of new milk, by degrees, that the batter
may be smooth ; beat with a wooden spoon for a quarter of an
hour. Butter a basin ; pour in the batter ; dip a cloth into boil-
ing water, dredge it with flour, and tie over the basin ; plunge
it into fast-boiling water : move it quickly up and down for a
few minutes, then boil fast for an hour and a quarter. Serve,
with sweet sauce.

196

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

543. SWEET SAUCE.

Knead an ounce of fresh butter with a tablespoonful of baked
flour, and stir into the third of a pint of boiling milk ; add two
tablespoonfuls of moist sugar ; boil ten minutes ; then stir in two
tablespoonfuls of cream, and pour the sauce over the pudding.

544. DERBYSHIRE PUDDING.

Mix two tablespoonfuls of hour with a pint of new milk, and
boil till it thickens. When quite cold, add three ounces of
butter beaten to a cream, a quarter of a pound of sifted sugar,
the grated rind of a lemon, the yolks of four and the whites of
two eggs, well beaten. Butter a dish, put an ornamental thin
paste round the edge ; mix the pudding well, pour it into the
dish, and bake in a quick oven about twenty-five minutes.
Serve either hot or cold, with sifted sugar over the top.

545. HASTY PUDDING, YORKSHIRE.

Put a pint and a half of new milk into a bright skillet, take a
large cup of well-dried hour, shake it into the milk while boiling,
stirring quickly all the time ; boil ten minutes ; add four well-
beaten eggs; stir for four minutes more, and serve, with a jug of
thick cream, or small pats of fresh butter. Preserves or sugar
according to taste.

546. YORKSHIRE PUDDING.

Three eggs, a pint of milk, four tablespoonfuls of hour, and
half a saltspoonful of salt ; beat the eggs, mix in the hour, add
the milk by degrees, and beat the batter for a quarter of an hour.
Grease a tin dish, pour in the batter, and place it before a large
fire, over a chafing-dish, under the meat you are roasting, an
hour before serving. If you have no chafing-dish, an hour and
a half will be necessary ; and the pudding must be turned to
brown both sides. Cut it down the centre lengthwise, and each
piece into four, and serve at the same time as the meat. Beef is
the most usual and the best.

547. GOOSE-BLOOD PUDDING, YORKSHIRE.

The goose must be bled into a quarter of a pint of prepared
groats ; add to this a quarter of a pound of well-washed currants.

TAPIOCA, SEMOLINA, AND SAGO PUDDINGS.

197

a quarter of a pound of moist sugar, the sixth part of a nutmeg,
grated, four beaten eggs, and a pint of new milk ; beat for a
quarter of an hour ; then bake ^as directed for Yorkshire pudding)
under the goose. Cut up and serve with the goose.

548. TAPIOCA PUDDING.

Four ounces of the best tapioca boiled in a pint and a half of
new milk for two hours ; add two ounces of fresh butter, or
half a gill of thick cream, four ounces of loaf sugar, an ounce of
ratafia cakes ; beat well for ten minutes ; then stir in briskly five
fresh eggs, well beaten ; butter a mould ; pour in the pudding ;
tie it over with writing paper spread with butter, and steam over
tast-boiling water for an hour and a half. Turn out carefully,
and serve, with the following sauce poured over.

549. FRUIT SAUCE FOR PUDDINGS.

Haifa pint of any kind of summer fruit, a quarter of a pound
of loaf sugar, and a wineglassful of water ; boil and skim till the
juice is a rich syrup ; then strain it over the pudding ; jam or
jelly may be dissolved and strained, when fresh fruit is not to be
had.

550. SEMOLINA PUDDING.

Blanch and pound to a soft paste six bitter and an ounce of
sweet almonds ; put them into an enamelled saucepan, with six
ounces of semolina, five ounces of loaf sugar, and a pint of new
milk ; boil, stirring constantly, for three-quarters of an hour;
add two ounces of fresh butter, stir off the fire for ten minutes,
then add five well-beaten eggs. Butter a mould ; pour in the
pudding ; tie it over with writing paper spread with butter, and
steam over fast-boiling water for an hour and a half, or bake in a
moderate oven for an hour. Turn out carefully, and serve with
the preceding sauce poured over.

551. SAGO PUDDING.

Follow the preceding receipts both for pudding and sauce ;
adding to the sauce two tablespoon fuls of brandy.

198

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

552. BAKED TAPIOCA PUDDING.

Boil three tablespoon fuls of tapioca and the thin rind of a
lemon, in a pint and a half of new milk for an hour and three-
quarters ; stir in a quarter of a pound of sugar ; let it get cold ;
take out the peel ; add three well-beaten eggs ; beat for ten
minutes ; butter a pie-dish, put in the pudding, and bake in a
quick oven for half an hour. The edge may be lined with paste
if preferred.

553. TAPIOCA, PORTUGUESE.

Boil three tablespoonfuls of the best tapioca in a pint and a half
of new milk till quite tender (about two hours) ; stir frequently ;
add six ounces of loaf sugar and an ounce of fresh butter ; when
well mixed, stand the saucepan off the fire for ten minutes, then
stir in, by degrees, six well-beaten fresh eggs ; stir over the fire
till at boiling heat, then let it get cool ; add twenty drops of
the essence of vanilla, or any other flavouring. Turn it into a
glass dish, and let it stand in a cold place for two hours. Just
before serving, sift evenly over the top a dessertspoonful of
powdered cinnamon.

554. MACARONI, PORTUGUESE.

Break three ounces of the best macaroni into inch lengths, and
soak it in a quart of cold water for one hour ; drain on a sieve ;
put it into an enamelled saucepan, with a pint and a half of new
milk and an inch of vanilla, and simmer gently for two hours.
Take out the vanilla, add a quarter of a pound of loaf sugar in
powder, and half a gill more milk ; continue to simmer twenty
minutes; stand it off the fire for ten minutes, then stir in, by de-
grees, five well-beaten eggs ; stir over the fire till at boiling heat,
then add a wineglassful of brandy and half a gill of thick cream.
When nearly cold, put it into a glass dish, and let it stand in a
cold place for two hours. Just before serving, pound to a fine
dust an ounce of macaroons, and sift over the surface.

555. VERMICELLI, PORTUGUESE.

Follow the preceding receipt, allowing three-quarters of an
hour less time and half a pint less milk.

MACARONI, VERMICELLI, AND RICE PUDDINGS. 199

556. BAKED MACARONI PUDDING.

Break two ounces of macaroni into inch lengths, and soak it in
cold milk for two hours (a pint and a half) ; simmer gently for
an hour and a half ; then stir in an ounce of fresh butter, three
ounces of sugar, and three beaten eggs. Butter a pie-dish ; put
in the pudding ; grate over the top the eighth part of a nutmeg,
and bake in a moderate oven three-quarters of an hour.

557. BAKED VERMICELLI PUDDING.

Follow the preceding receipt ; using a gill less milk, and boil-
ing half an hour less.

558. BAKED RICE PUDDINGS.

Wash three tablespoonfuls of rice, and boil it in a pint and a
quarter of new milk for half an hour ; stir in three tablespoonfuls
of sugar, then let it get cold ; add two well-beaten eggs ; butter
a pie-dish ; put in the pudding ; grate the sixth part of a nutmeg
over the top ; put it into a quick oven and bake three-quarters
of an hour. To vary the pudding, the eggs may be omitted, and
two ounces of beef-suet, chopped, substituted ; a quarter of a
pound of currants, or six ounces of chopped apples, with two
tablespoonfuls more sugar, may also be added for change, with the
suet. The pudding then must be baked in a slow oven an hour
and a half.

559. GROUND RICE PUDDING.

Boil a laurel or peach leaf in a pint of new milk ; moisten
three tablespoonfuls of ground rice with half a pint of cold milk ;
pour the boiling milk over the rice by degrees ; then stir it over
the fire for a quarter of an hour. Take out the leaf; add a
quarter of a pound of sugar; let it get nearly cold, then add
three beaten fresh eggs. Butter a pie-dish ; put in the pudding ;
grate the eighth part of a nutmeg over the top, and bake in a
quick oven for twenty-five or thirty minutes.

Note. — The edge of the dish may be lined with paste if preferred.

560. SWEET RICE, PORTUGUESE.

Wash three ounces of rice, and boil it in a pint and a quarter
of new milk, with a quarter of a pound of loaf sugar and a

200

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

laurel leaf, till quite soft (an hour and a half). Take out the
leaf, and let the rice stand off the fire for five minutes ; then stir
in, by degrees, four fresh eggs, 'well beaten, and half a gill of thick
cream. Stir over the fire till at boiling heat ; then let it stand,
and stir it occasionally till nearly cold. Put it into a glass dish
(or a pie-dish), and stand it in a cold place for two hours. Just
before serving, sift over the surface a teaspoonful of powdered
cinnamon or burnt almond dust.

561. BURNT ALMOND DUST FOR PUDDINGS.

Blanch two ounces of sweet almonds, and bake them in a mode-
rate oven till browned through, then pound them to dust.

562. DIPLOMATIC PUDDING.

Put half a pint of cream, four ounces of loaf sugar, and the
grated rind of a lemon into an enamelled saucepan, and place it
over a gentle fire ; when nearly boiling, stir in six ounces of
crumbs of bread, one ounce of flour, three ounces of beef-suet,
and one ounce of beef-marrow, chopped ; stir over the fire for
ten minutes ; then turn it into a basin to get cold. Stone and
mince two ounces of Muscadcl raisins, chop two ounces of can-
died orange-peel, wash and rub dry two ounces of currants and
one ounce of sultana raisins, beat four fresh eggs ; mix these
ingredients together ; add the sixth part of a nutmeg, grated, a
wineglassful of rum, and a wineglassful of orange wine ; beat the
mixture for a quarter of an hour, or longer. Butter a mould,
stick it fancifully with Muscadel raisins, put in the pudding, tie
it closely over, and boil rapidly for three hours, or bake in a
moderate oven for two hours. Serve with the following sauce in
the dish : — Dissolve three ounces of loaf sugar in the strained
juice of two sweet oranges ; boil till it becomes a thick syrup ;
then add three tablespoonfuls of rum.

563. PARISIAN PUDDING.

Mix two ounces of ground rice with a pint of good cream, and
stir it over a slow fire till it thickens ; beat the whites of four and
the yolks of six fresh eggs, and add to the cream while it is warm ,
but not hot. Let the mixture get cold, then add the following
ingredients : — Two ounces of beef-suet, one ounce of beef-

MIXED FRUIT PUDDING. LEMON DUMPLINGS. 201

marrow, four sweet apples (peeled and cored), two ounces of
candied orange-peel, one ounce of citron, one ounce of angelica,
all finely chopped, an ounce of sweet almonds, blanched and
pounded, a teaspoonful of vanilla sugar, in powder, the eighth
part of a nutmeg, grated, two ounces of apricot jam, two ounces
of sultana raisins, two ounces of rusks, pounded, a wineglassful
of Maraschino, and three ounces of sifted loaf sugar ; beat the
mixture for a quarter of an hour, put it into a plain mould
(rubbed over with fresh butter), cover it with writing paper
spread with butter, tie a cloth over that, plunge it into fast-boil-
ing water, and boil for two hours and a half, or bake in a mode-
rate oven for two hours. Turn out carefully, and serve with the
following sauce in a tureen.

564. PARISIAN SAUCE.

Beat the yolks of three fresh eggs ; add two ounces of sifted
loaf sugar and half a pint of Marsala ; stir over a slow fire till
it thickens; add half a gill of cream, stirred in by degrees.
Serve immediately.

565. MIXED FRUIT PUDDING.

Peel, core, and cut up six or eight good cooking apples ; put
them into a skillet, with the grated rind and strained juice of a
lemon, the sixth part of a nutmeg, grated, a grain of powdered
cloves, eight ounces of loaf sugar, and one ounce of fresh butter ;
stir over the fire till it becomes a rich marmalade ; let it get cold,
then add two ounces of sultana raisins, two ounces of currants,
both well washed and dried, three ounces of Muscadcl raisins,
stoned, and two ounces of orange marmalade. Make a paste as

follows : Beat six ounces of fresh butter to cream, and stir it into

six’ ounces of well-dried flour ; add four ounces of sifted loaf sugar ;
moisten with five well-beaten eggs Butter a tin mould, line it
with this paste, put in the fruit mixture, cover closely over with
a lid of the paste, and bake in a moderate oven for an hour and
a half. Turn out carefully, and serve, either hot or cold.

566. LEMON DUMPLINGS OR PUDDING.

Haifa pound of beef-suet, finely chopped, half a pound of flour,
half a pound of moist sugar, the grated peel of one and strained

202

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

juice of two lemons, one beaten egg, and half a gill of milk or
water ; mix these ingredients, and beat with a wooden spoon for
ten minutes. Wring a cloth out of hot water, dredge it with
flour, divide the paste into four or five equal parts, make each up
in the form of a ball, tie them in the cloth separately, put them
into boiling water, and boil fast for an hour. Serve hot, with
loaf sugar sifted over them.

567. RICH LEMON DUMPLINGS.

Six ounces of sifted crumbs of bread, half a pound of beef-
marrow, chopped, six ounces of loaf sugar, the grated rind and
strained juice of two lemons, two beaten eggs, and half a gill of
milk ; mix these ingredients, and let it stand for half an hour;
then beat the mixture for ten minutes, divide it into five or six
equal parts, tie each in a cloth ; plunge them in fast-boiling
water, and boil fast for an hour. Serve with blanched sweet
almonds, finely chopped (an ounce), strewed over, or with
sifted sugar.

Note. — Either of these mixtures may he made into a pudding ; in that
case, boil in a basin for three hours.

568. HASTY PUFFS.

Put three-quarters of a pint of new milk into a saucepan, with
the thin rind of half a lemon and an inch of cinnamon, and boil
up ; then stir in quickly three ounces of flour ; when well mixed,
add three ounces of butter and three tablespoonfuls of sugar ;
when nearly cold, add three well-beaten eggs. Take out the
peel and cinnamon, beat for five minutes. Butter six small
cups ; put a sixth part of the mixture into each, and bake in a
quick oven for ten or twelve minutes. Turn out, and serve,
with any kind of preserve placed round the dish.

569. PUDDINGS IN HASTE.

An equal quantity of fine crumbs of bread, beef-suet, chopped,
and currants, well washed ; half the quantity of sugar, eggs, and
milk ; mix well. Dip some small cloths in hot water ; wring
them dry ; dredge well with flour, put a teacupful of the mixture
into each, tie them up tightly, throw them into boiling water,
and boil fast, for twenty minutes. Turn out carefully, sift loaf
sugar over, and serve at once.

O '

POTATO AND GERMAN PUFFS. CLIFTON PUFFETS. 203

570. TOTATO TUFFS.

Dissolve two ounces of fresh butter and two ounces of loaf
sugar in a wineglassful of new milk ; rub three ounces of mealy
potato (boiled) to a fine powder ; mix these together ; add the
grated rind of a small lemon and the yolks of three fresh eggs ;
beat for ten minutes ; then add the whites, beaten to a froth.
Butter five small tin moulds ; put a fifth part of the mixture into
each, and bake in a quick oven about eighteen minutes. Serve
immediately, with sugar sifted over them.

571. CLIFTON PUFFETS.

A quarter of a pound of apples, chopped, a quarter of a pound
of raisins, stoned and chopped, a quarter of a pound of currants,
well washed, a quarter of a pound of moist sugar, three ounces of
candied orange peel, chopped, two ounces of sweet almonds,
blanched and chopped, the sixth part of a nutmeg, grated, a
drachm of powdered cinnamon, a grain of powdered cloves, and a
glass of sherry ; mix these ingredients well together, cover the
basin with a plate, and let it stand for two or three hours. Make
a paste as follows : — An ounce of sweet almonds, blanched and
pounded to paste, an ounce of rice flour, six ounces of baked
flour, an ounce of loaf sugar ; mix these together, and moisten
with half a gill of water and the strained j uice of a large lemon.
Knead and lay it flat on the slab; put in the centre half a pound
of fresh butter, turn over the sides, roll out three times, and let
it stand in a cool place for two or three hours. Boll out the
sixth of an inch thick ; cut it into twelve equal-sized square
pieces, brush them over lightly with cold water ; put a twelfth
part of the fruit into each ; turn over one corner, press round
the edge to make it adhere ; place them on a tin dish, and bake
in a moderately heated oven for an hour and a quarter. Beat
the whites of two eggs to a stiff froth ; add thirty drops of essence
of vanilla or orange flower, and three ounces of finely pounded
loaf sugar ; beat for ten minutes with a whisk ; pour it over the
puffs, put them again into the oven for ten or twelve minutes;
then serve.

572. GERMAN PUFFS.

Two ounces of fresh butter, dissolved in two tablespoonfuls of

204 PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

new milk, two fresh eggs, beaten, two ounces of sifted sugar, and
two ounces of dried flour ; mix the eggs with the flour, then add
the rest, and beat for a quarter of an hour. Butter four or five
small moulds: rather more than half fill them, and bake in a
quick oven for eighteen or twenty minutes. Serve, with clarified
sugar flavoured to taste, or with the following sauce in the dish.

573. MARASCHINO SYRUP.

Put three ounces of loaf sugar into a saucepan with four bitter
almonds, blanched and chopped, the thin rind of a quarter of a
lemon, the strained juice of a sweet orange, and a wineglassful of
water ; boil and skim till quite bright and thick ; then strain ;
add a wineglassful of Maraschino, and serve.

574. CUP PUDDINGS.

Beat three ounces of fresh butter to cream ; mix with it three
ounces of baked flour, three ounces of sifted loaf sugar, three
ounces of currants, or chopped raisins, and three tablespoonfuls
of cream; beat ten minutes. Butter six or seven small moulds,
three parts fill them, and bake in a quick oven for twenty minutes.
Turn out, and serve, with the preceding sauce poured over.

575. ITALIAN (JAM) ROLL.

Put half a pint of new milk and four ounces of fresh butter
into a saucepan ; place it over a slow fire, and, when nearly
boiling, stir in six ounces of sifted flour, four ounces of loaf
sugar, in fine powder, and the grated rind of a lemon ; when
well mixed, add four beaten fresh eggs ; stir till it becomes a
paste ; then turn it on to a paste-board, and let it get cold.
Dredge it with baked flour, and roll it out a quarter of an inch
thick. Spread it with any kind of jam or marmalade, roll it over
to the form of a bolster, and bake on a tin in a moderate oven for
twenty or twenty-five minutes. Sift loaf sugar thickly’- over, and,
when cold, serve either whole or cut into neat slices three-quar-
ters of an inch thick, the cut side turned upwards.

576. ITALIAN (ALMOND) SANDWICHES.

Put into a basin four ounces of baked flour, two ounces of
fresh butter, an ounce and a half of sifted sugar, and half a tea-
spoonful of powdered cinnamon ; rub the butter into the flour

MINCE-MEAT. MINCE-PIES.

205

till quite mixed ; moisten with the yolk of an egg, beaten with
three-quarters of a gill of cold water; knead to a firm paste, roll
out the sixth of an inch thick, cut it into strips an inch broad
and four inches long ; let it stand in a cool airy place for four or
five hours to dry. Blanch and pound two ounces of sweet and
twelve bitter almonds ; when in a soft paste, add two ounces of
sifted loaf sugar and the whites of three eggs beaten to froth ;
beat till in a soft smooth paste. Spread half the number of bis-
cuits with this paste, and the others place upon them, and bake
in a moderate oven about eighteen minutes. They should be of
a pale brown colour, and crisp.

577. MINCE-MEAT
(Made early in November).

Two pounds of currants, -well washed, carefully picked, and
rubbed dry, half of them slightly chopped, two pounds of raisins,
stoned and finely chopped, three-quarters of a pound of mixed
candied peel, chopped, one pound of good apples, carefully cored,
peeled, and chopped, one pound of fresh beef-suet, chopped,
three-quarters of a pound of the under-side of the sirloin of
beef (roasted, but not overdone) or fillet of veal, chopped, the
grated rinds and strained juice of two lemons and one Seville
orange, a pound and a half of moist sugar, half a nutmeg, grated,
half a teaspoonful of powdered cinnamon, half a saltspoonful of
powdered ginger, two grains of powdered cloves, and a pint of
brandy ; mix these ingredients well together ; put the mince in
stone jars, tie them over with bladder, and keep in a cool dry
place till wanted. It will keep a year, or longer, and should
always be made six weeks before it is required. New fruit must
be used.

578. MINCE-PIES.

Make a puff paste as directed in the following receipt : — Roll
it out the fifth of an inch thick ; rub the patty-pans slightly with
butter, line them with the paste, put two tablespoonfuls of mince-
meat into each, moisten the edge with water, cover over with
paste, trim round the edge with a sharp knife, make a small hole
in the centre, and bake in a moderately-heated oven for twenty-
five or thirty minutes. Serve hot.

Note.— The quantity of paste given will make six mince-pies in tin
circular patty-pans, measuring three and a half inches across.

206

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

579. PUFF PASTE.

Moisten half a pound of sifted dry flour with half a gill of
cold water and the strained juice of a small lemon ; knead it flat,
and lay in half a pound of fresh butter, fold over the four sides,
and roll out; dredge it slightly with flour, and roll out four
times ; then fold it over in the form of a bolster, and let it stand
in a cool place for two hours or longer.

Note. — If required for a tart, six ounces is sufficient. Flour used for
pastry must be well dried and sifted, or when cold it is heavy and leady,
consequently unwholesome. Borwiek's baking-powder renders pastry and
puddings light, and is economical. To be had of all druggists, grocers, and
com-ckandlers, with full directions for use.

580. SHORT PASTE FOR TARTS.

Rub six ounces of fresh butter into six ounces of dried and
sifted flour; add a teaspoonful of sifted sugar ; moisten with the
yolk of an egg beaten with half a gill of cold water ; knead to a
smooth paste.

Note. — The quantity given is sufficient for a pint and a half of picked
fruit.

581. FRUIT TARTS.

Put a narrow strip of paste, made according to either of the
preceding receipts, on the edge of a pie-dish; moisten it with
cold water, that the crust may adhere ; put in the fruit and sugar
( no water), roll out the paste to the size of the dish, cover over,
press round the edge with the thumb, make an incision with a
knife at each end to let the steam escape, then put it into a mode-
rately heated oven for an hour, or rather more, according to the
paste used. Ten minutes before it is done, brush it over with
the white of an egg, well beaten, and sift loaf sugar over that ;
put it again in the oven to finish. Serve hot or cold as preferred.
Sweeten the fruit as follows : — Currants, raspberries, cherries, and
ripe apricots, half their weight of sugar; plums, rather more;
and damsons, three-quarters ; apples and gooseberries are given
in plain cooking.

582. LEMON CHEESECAKE MIXTURE.

Dissolve one pound of loaf sugar in the strained juice of three
lemons and three tablespoonfuls of brandy ; stir in half a pound
of fresh butter till dissolved, but not oiled ; then add the grated

CHEESECAKES. JAM TARTS AND TARTLETS.

207

rind of the lemons, the yolks of eight and the whites of four fresh
eggs, well beaten ; stir rapidly over a gentle fire till the mixture
is of the consistency of honey. Put it into a jar, and, when
cold, tie it over with thick writing paper, and keep it in a cool
place.

583. ORANGE CHEESECAKE MIXTURE.

Strain the juice of four Seville oranges and two lemons into
two quarts of milk, and put it into a slack oven till a solid curd
is formed; when cold, strain oft' the whey. Pound the curd with
three-quarters of a pound of fine new honey ; add the grated
rind of three of the oranges, the beaten yolks of eight eggs, the
sixth part of a nutmeg, grated, six ounces of fresh butter, beaten
to cream, and a wineglassful of brandy ; beat the mixture till it
becomes the consistency of a thick cream ; put it into a jar, tie it
down, and keep it in a cool place.

5S4. ALMOND CHEESECAKE MIXTURE.

Blanch and pound to a soft paste a quarter of a pound of sweet
almonds, dissolve half a pound of loaf sugar and six ounces of
fresh butter with two tablespoonfuls of ratafia ; stir till nearly
cold, but not set; put in the almonds, add the beaten yolks of
six fresh eggs ; stir over a gentle fire till the mixture begins to
thicken, then rub through a fine sieve ; put it into a jar, and,
when cold, tie it down and keep it in a cool place.

585. CHEESECAKES.

Line small tartlet tins with paste made as directed in the follow-
ing receipt: fill the centre with either of the foregoing mixtures;
smooth over with a knife, and bake in a moderately -heated oven
for eighteen minutes. Serve, hot or cold. Currants may be
added to the lemon or almond, and candied orange peel to the
orange, when preferred.

58G. JAM TARTS AND TARTLETS.

Make a paste as follows : — Rub a quarter of a pound of fresh
butter and a teaspoonful of sifted loaf sugar into half a pound of
well-dried flour ; moisten with the yolk of an egg beaten with
a teacupful of cold water. Knead to a firm paste ; roll out, a
quarter of an inch thick, twice, and each time spread over two

208

riTDDINGS, PASTRY, JELLIES, CREAM, ETC.

ounces of fresh butter ; fold over, and let it stand two hours in a
cool place ; roll out again twice, and each time dredge over a
littly dry flour; rub the tins slightly with butter, and line them
with the paste, the sixth of an inch thick ; trim round the edge ;
fill the centre with jam ; ornament with narrow strips of paste,
laid on in cross-bars, or with leaves tastefully arranged, and bake
in a moderate oven for half an hour. Tartlets may be ornamented
with a small crescent of paste in the centre, and baked a quarter
of an hour or eighteen minutes. The quantity given will make
two tarts (ten inches by seven) or twelve tartlets.

587. OPEN APPLE TART.

Peel and core eight or ten good apples; put them into a sauce-
pan, with half their weight of loaf sugar, the grated rind and
strained juice of a large lemon, the sixth part of a nutmeg, grated,
and a wineglassful of white wine ; stir over a quick fire till they
become a rich marmalade. When nearly cold, add four beaten
eggs and a gill of good cream ; beat till quite cold ; line a tart-
tin with paste made as directed in the preceding receipt (a
quarter of an inch thick), put in the apple mixture, and bake
in a moderately-heated oven for thirty-five or forty minutes.
Serve hot.

588. GROUND RICE CHEESECAKE.

Knead two tablespoonfuls of ground rice with twro ounces of
fresh butter, and stir into half a pint of new' milk, boiling ; add
six ounces of loaf sugar, the strained juice and grated rind of a
large lemon ; stir over the fire for a quarter of an hour ; then let
it get nearly cold. Make a paste as follow's : — Four ounces of
baked flour, half an ounce of ground rice, and five ounces of
fresh butter, rubbed together ; add a dessertspoonful of loaf
sugar ; moisten with the yolk of an egg beaten with a wineglass-
ful of cold water; knead to a smooth paste; roll it out to the
size of the dish (eleven-inch oval tin dish), put it in, trim round
the edge. Beat the yolks of six eggs ; add them to the mixture ;
beat ten minutes, put it on the paste ; grate the rind of a lemon
over the top, and bake in h quick oven for half an hour.
Serve hot.

589. CHARLOTTE RUSSE.

Beat the yolks of five fresh eggs, and strain them into half a pint
of good cream ; put this into an enamelled saucepan, and stir over

CHAKLOTTES.

209

a slow fire till it begins to thicken, but not to boil. Turn it into
a basin to get quite cold. Dissolve five ounces of loaf sugar and
three-quarters of an ounce of the best isinglass in three-quarters
of a pint of new milk ; add two ounces of sweet almonds, blanched
and pounded to paste, two inches of vanilla, and boil slowly for
twelve minutes, then rub through a sieve, and stir it into the
eggs while warm ; whip three-quarters of a pint of cream, and
add to the rest ; stir till it begins to thicken. Trim off the endfe -
of eighteen or twenty new Savoy biscuits ; rub a plain quart
mould with fresh butter ; stick the biscuits round in an upright
position, close to each other, so as to form a wall (the flat side
inwards), place the mould in a pan of ice, pour in the cream, cover
over, and let it remain till quite firmly set. When about to serve,
dip the mould in hot water, wipe off the droppings, and turn out
carefully.

590. AFPLE CHARLOTTE, COLD.

Pare and cut up eighteen good cooking apples ; put them into
a skillet, with two-thirds their weight of loaf sugar, the grated
rind and strained juice of two lemons, the fourth part of a nut-
meg, grated, two cloves, and a wineglassful of Marsala ; boil, and
stir till in a rich marmalade, then rub through a fine sieve. Cut
off the ends of eighteen Savoy biscuits ; butter a plain mould,
and stick the biscuits closely round it in an upright position, the
flat side inwards. Pour in the marmalade while hot ; press it
well in ; cover with a dish, and let it remain in a cool place (or
pnt it on ice) till firmly set. Turn out carefully; cover the top
with Devonshire cream, or the following whip, and send to table
at once. Strain the juice of two lemons into half a pint of thick
cream, and whip with a whisk to a creamy froth.

591. GOOSEBERRY, GREENGAGE. OR APRICOT CHARLOTTE.

Equal weight of gooseberries and loaf sugar ; boil and stir till
in a soft rich pulp, then rub through a fine sieve. Prepare the
mould, finish, and serve as directed in the preceding receipt.
Stone the plums, blanch the kernels, put them with the fruit,
and two-thirds of the weight of loaf sugar, and boil till in
a rich jam (whether greengages or apricots). Prepare the
mould, finish, and serve as directed in the preceding receipt.

210

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

592. JAM OR MARMALADE CHARLOTTE.

Cut five slices of bread a quarter of an inch thick, trim off the
crust and outside : lay it on a dish and pour over six ounces of
dissolved fresh butter ; put it in the oven for ten minutes ; when
the butter is all absorbed and the bread is cold, spread each piece
a quarter of an inch thick with any kind of jam or marmalade,
and over that a teaspoonful of sifted loaf sugar. Blanch and
chop two ounces of sweet almonds ; butter a plain mould, strew
the almonds over ; lay in the bread and jam ; place a dish over,
and bake in a quick oven for twenty-five or thirty minutes.
Turn out carefully, and serve, with or without three-quarters
of a pint of thick cream or rich custard poured over.

593. APPLE CHARLOTTE, HOT.

Peel, core, and cut up twelve good apples ; put them into a
stewpan with two-thirds their weight of sugar, the grated rind
and strained juice of a lemon, and the sixth part of a nutmeg,
grated ; boil and stir till in a marmalade ; then add two ounces
of fresh butter. Cut four slices of bread the sixth of an inch
thick ; cut them into two-incli squares, and then across into
triangles ; put them on a dish, and pour over four ounces of dis-
solved fresh butter. When well saturated and cold, butter a
plain mould ; stick in the bread so that the' points meet in the
centre; fit one piece in the other round the sides; press in the
apple, cover with a dish, and bake in a quick oven for three-
quarters of an hour. Turn out carefully, and serve.

594. RHUBARB MOULD.

Skin and cut into small pieces enough fresh young rhubarb to
fill a quart measure ; put it into a skillet, with a pound and a
quarter of loaf sugar, the grated rind and strained juice of half a
lemon, and twelve bitter almonds, blanched and chopped ; boil
fast ; skim and stir till it becomes a rich marmalade. Add half
an ounce of isinglass dissolved in two tablespoonfuls of boiling
water ; rub a mould with sweet almond oil, put in the fruit, and
let it stand in a cool place till firmly set. Turn out, and serve,
with Devonshire cream round it.

GREENGAGE MOULDS, SPONGE-CAKES, CUSTARD. 211

595. GREENGAGE MOULD.

Follow the preceding receipt, using three pints of greengages,
and the kernels, blanched, instead of rhubarb and almonds ; whip
a pint of sweet cream to a froth, and pour over ; garnish with
macaroons.

596. FRUIT TRANSPARENCY.

Press out the juice of a quart of red or white currants ; strain
it through a fine sieve into a brass skillet ; add three-quarters of
a pound of loaf sugar and half an ounce of isinglass ; boil and
skim till it is perfectly bright and rather thick, about twenty
minutes ; pour it into a pretty mould, and stir in a pint of fine
fresh fruit ; put it in a cool place, or on ice, till quite firm. Turn
out carefully, and serve, with or without Devonshire or other
cream round as a garnish.

Note. — If red currant juice be used, then let the whole fruit be either
red currants, raspberries, or red cherries. If white currant, either straw-
berries or white currants.

597. CURDS AND CREAM.

Put two quarts of the previous day’s milk into a cool oven,
and let it remain till a firm curd is formed ; when quite cold
strain it through muslin ; tie it up tight, and put it under a
heavyweight to press out the whey ; let it remain for two hours;
two hours before it. is required, put it on a glass dish, and pour
over it three-quarters of a pint of good sweet cream. This will
be found a nice dish to serve with fruit moulds of any kind.

598. SPONGE-CAKES, WITH APPLE SNOW.

Put six sponge-cakes into a glass dish, and pour over them
three-quarters of a pint of good cream, or custard, made as di-
rected in the following receipt ; let them soak for two or three
hours. Roast eight large apples till quite soft, take away the skin
and core, and add to half a pound of apple pulp, half a pound of
finely pounded loaf sugar, the strained juice of a lemon, and the
whites of two eggs ; beat with a whisk till in a snow-like froth.
Place it on the cakes, and serve at once.

599. CUSTARD.

A pint of new milk, three ounces of loaf sugar, and the thin

p 2

212

rUDDINGS, TASTKY, JELLIES, CREAM, ETC.

rind of half a lemon boiled in an enamelled saucepan for three
minutes ; take it off the fire for five minutes ; beat eight eggs,
leaving out four of the whites ; add the milk to the eggs, stirring
quickly as it is poured in. Put the custard again into the
saucepan, and stir over a gentle lire till it begins to thicken ;
then strain through a fine sieve into a basin ; add half a gill of
good cream, and any of the following flavouring: — Brandy,
Curasao, Maraschino, or rum, of either two tablespoonfuls ;
ratafia, one tablespoonful ; essence of vanilla or lemon, twenty
drops ; orange-flower water, a teaspoonful.

GOO. APPLE MOULD.

Peel, core, and cut up twelve good cooking apples ; to each
pound of apple add three-quarters of a pound of loaf sugar, a
quarter of an ounce of isinglass, the grated rind and strained
juice of a lemon, and a wineglassful of rum. Boil in a skillet
till in a rich jam, then rub through a fine wire sieve ; rub the
mould slightly with salad oil, or with dissolved fresh butter ;
press in the apple, smooth over the bottom with a knife, and let
it stand in a cold place, or on ice, till quite firm. Turn out care-
fully, and serve, with custard made as directed in the foregoing
receipt (omitting the flavouring), poured over.

601. EICE AND ALMOND MOULD.

Blanch two ounces of sweet and six bitter almonds, and pound
them to a soft paste ; wash six ounces of rice ; put them into an
enamelled saucepan, with six ounces of sugar and a quart of milk,
and simmer gently till perfectly tender (about an hour and a
quarter) ; dip a mould into cold water, press in the rice, put a
plate over with a weight upon it, and let it stand in a cold place
for four or five hours. Turn out carefully ; put a border of any
kind of jam or marmalade round the rice ; pour over a gill of
good cream, and serve.

602. LEMON KICE MOULD.

Wash six ounces of rice and boil it in a quart of new milk,
with six ounces of sugar and the grated rind of two lemons, till
tender (an hour and a quarter) ; press it into a mould, and let it

SWEET, GROUND RICE, AND POTATO OMELET.

213

stand in a cold place for four or five hours. Serve, with lemon
marmalade round, and a gill of cream poured over.

Note. — To vary the flavour, either vanilla (an inch) or cinnamon (two
inches) may be boiled with the rice instead of lemon. To be served with
cream only.

603. OMELET, WITH PRESERVE.

Beat the yolks of seven and the whites of four new laid eggs;
add three tablespoonfuls of thick cream ; dissolve an ounce of
Iresh butter in a small omelet-pan over a very slow fire ; pour in
the eggs, and stir quickly till they begin to set ; let them continue
over a very slow heat for three minutes ; spread the upper side
with any kind of jam or marmalade ; fold it over in three ; dredge
it with finely powdered loaf sugar. Pass a red hot salamander
or fire-shovel over the sugar, and send to table immediately.

604. SWEET OMELET.

Follow the preceding receipt, adding to the eggs while beating
them, the grated rind of half a lemon, with the strained juice,
and two tablespoonfuls of loaf sugar. Serve as directed, omitting
the jam.

605. GROUND RICE OMELET.

Moisten three tablespoonfuls of ground rice with a gill of cold
milk, and stir it into half a pint of boiling milk ; simmer for
twenty minutes, then turn it into a basin and let it get quite
cold ; beat three fresh eggs, mix them into the rice ; add three
tablespoonfuls of loaf sugar, the grated rind of half a lemon, and
a tablespoonful of juice. Beat for ten minutes ; divide it into
three parts, and fry in butter (three-quarters of an ounce for
each) till of a pale brown colour. Serve hot.

60S. POTATO OMELET.

Three ounces of mealy potatoes, two ounces of loaf sugar, a
quarter of a saltspoonful of powdered cinnamon, the strained
juice of two oranges, three-quarters of a pint of new milk, and
three fresh eggs. Beat the eggs separately, and the other ingre-
dients together, then add the eggs and beat for a quarter of an
hour ; fry in a small omelet-pan in fresh butter till of a golden
colour. The quantity is enough for three, and an ounce of butter
for each is necessary ; may be served plain, or with sifted sugar,
or with marmalade between. If with marmalade, the orange
juice may be left out.

214

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

607. OMELET SOUFFLE.

Break ten new laid eggs, put the yolks into one basin and the
■whites into another ; add to the yolks five ounces of very finely
pounded loaf sugar, the grated rind of half a lemon, and twenty
drops of the essence of vanilla ; beat fast for ten minutes ; beat
the whites to a stiff froth ; add them to the rest, and continue to
beat for ten minutes. Butter a plain tin mould, put in the mix-
ture, and bake immediately in a very quick oven for about twelve
minutes ; sift loaf sugar over the top ; roll a hot napkin round
the tin, and send to table at once.

Note. — A hot salamander or shovel should be held over the souffle in
taking it from the oven to the dining-room, to prevent it sinking. This
applies to all souffles.

608. GROUND RICE SOUFFL^.

Moisten three ounces of ground rice with a gill of new milk,
and stir it into half a pint of boiling milk ; add three ounces of
fresh butter and four ounces of sifted loaf sugar ; boil and stir
for twelve minutes ; then put it into a basin to get cold ; beat
the yolks of six new laid eggs with a dessertspoonful of orange-
flower water. When well frothed, stir them into the rice, whisk
the whites to a stiff froth, and add to the rest ; beat for ten
minutes. Butter a plain tin mould, three parts fill it with the
mixture, and bake in a quick oven for a quarter of an hour.
Sift loaf sugar thickly over the top ; roll a hot napkin round the
tin, and serve immediately.

609. ARROWROOT SOUFFLfl.

Follow the preceding receipt, using arrowroot instead of rice,
and the grated rind of a lemon instead of orange-flower water.
Serve as therein directed.

610. PANCAKES.

Beat three fresh eggs, and stir into three tablespoonfuls of
dried flour till in a smooth paste ; add three-quarters of a pint of
new milk ; beat with a wooden spoon for a quarter of an hour ;
stand the batter in a cool place for two hours or longer ; beat
again for ten minutes, and fry in butter (an ounce for each) or in
olive oil (Lucca) till of a pale brown colour on both sides ; about

APPLE, ORANGE, AND RICE FRITTERS. 215

eight minutes for each pancake. Serve as quickly as done, with
cut lemon and sugar separate.

Note. — The quantity given will make four pancakes of a moderate size,
or six small ones.

611. APPLE FRITTERS.

Make a hatter as directed for pancakes in the preceding receipt.
Pare two or three large (cooking) apples ; cut them into seven
or eight slices the third of an inch thick; scoop out the core
neatly, making a round hole in the centre of each slice ; lay them
in a stewpan, with three ounces of sifted loaf sugar, the strained
juice of a lemon, and the grated rind, and simmer (uncovered) for
ten minutes ; place them on a plate ; pour the syrup over, and let
them stand to imbibe the sugar for two hours or longer ; wipe
each piece ; dip it into the batter, and fry in butter or oil till of a
golden colour ; drain on a sieve before the fire ; sift sugar over,
and serve on a neatly folded napkin. Must be sent to table
quickly,, and very hot.

6P2. ORANGE FRITTERS.

Pare three large ripe oranges ; free them entirely from the
white skin ; divide each into four parts ; take out the pips with a
sharp penknife. Dissolve three ounces of loaf sugar in the juice
of one orange and a tablespoonful of rum ; boil till in a thick
syrup, and pour over the oranges ; let them stand for two hours;
divide partially, each quarter, so as to form a round fritter ; then
proceed as directed in the preceding receipt.

613. RICE FRITTERS.

Wash and drain dry three ounces of the best rice ; put it into
a saucepan with three ounces of sugar, the thin rind of half a
lemon, an inch of cinnamon, and nearly a pint of milk ; boil
(stirring frequently) for three-quarters of an hour ; then rub
through a fine wire sieve. Beat three fresh eggs, yolks and
whites separately; add the yolks; beat for ten minutes; then
add the whites ; beat five minutes more ; then fry in butter (in
a small omelet-pan) till of a golden colour on both sides. Drain
before the fire ; sift fine loaf sugar over, and serve on a neatly
folded napkin.

Note. — The quantity given will make five fritters ; three-quarters of an
ounce of butter will be required for each,

216

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

614. RICE CROQUETS.

Boil the rice as directed in the foregoing receipt, and drain
dry; add the eggs to the rice. Make it up into balls the size of
a large walnut; dip each into beaten egg, then into sifted loaf
sugar, and fry in butter till of a pale brown colour. Serve on
neatly folded writing paper.

Note. — Croquets must be covered well with the butter they are fried in
(about six ounces), that they may be equally browned. A stewpan is best
for the purpose.

615. BREAD PANCAKES.

Put into an enamelled saucepan three ounces of fine crumbs
■of bread, three ounces of loaf sugar, an inch of cinnamon, the
thin rind of half a lemon, and three-quarters of a pint of new
milk ; boil, and stir till in a stiff smooth paste ; then turn it
into a basin. When quite cold, add four well-beaten eggs and
half a gill of thick cream ; divide the mixture into four parts,
and fry each in an ounce of butter till of a golden colour on both
sides. Serve on a neatly folded napkin, with jam or marmalade
spread on each.

Note — Before adding the eggs, take out the cinnamon and peel.

616. JAM SANDWICHES.

Beat the yolks of three fresh eggs with a gill of thick cream ;
stir in an ounce of sifted sugar, and three tablespoonfuls of
Oswego Hour ; add half a pint of new milk ; beat for ten minutes ;
whisk the whites of the eggs to a stiff froth and stir into the
mixture ; divide it into four parts. Butter four round tin moulds,
or four pie-plates ; put in the mixture, and bake in a quick oven
about a quarter of an hour. Serve, with layers of jam between,
and loaf sugar sifted over the top. Hot or cold.

617. APPLE SOUFFLE.

Peel, core, and slice four apples; put them into a saucepan,
with four ounces of loaf sugar, the grated rind and strained juice
of a lemon, and boil till in a rich marmalade ; add a wineglassful
of rum and two ounces of dried crumbs of bread ; stir over the
fire for ten minutes; then turn it into a basin. "When quite cold,
add the yolks of four eggs beaten with half a gill of cream ; beat

ITALIAN SWEETMEAT. TIPSY CAKE.

217

the mixture briskly for a quarter of an hour, or longer ; whisk
the whites of the eggs to a stiff froth ; add them ; continue to
beat for ten minutes. Butter a t in mould, put in the mixture,
and bake in a quick oven about twenty minutes. Sift loaf sugar
over, and serve immediately.

61 S. ITALIAN SWEETMEAT.

Six ounces of mixed candied peel, four ounces of candied pine-
apple, two ounces of angelica, all cut into fine shreds, three-
quarters of a pound of sweet and twelve bitter almonds, blanched
and pounded to paste, sixteen new laid eggs, the yolks stirred
(not beaten) and strained, and a pound and a quarter of loaf sugar.
Put the sugar into a saucepan with half a pint of water, and
boil fast, skimming constantly, for ten minutes ; add three table-
spoonfuls of orange-flower water, and boil five minutes more.
Pour off a fourth part into a basin to get cold. Take a small tin
funnel (the pipe just big enough for a good-sized pea to pass
through); hold it over the boiling sugar, and drop the strained
yolks through, so as to form small balls ; as they set, take them
out, and drain on a sieve. When the egg is all thus prepared,
stir the almonds into the sugar, and simmer till it forms a soft
paste ; then add two tablespoonfuls of brandy, and rub through
a sieve. Butter a pie-dish, and put in the almond paste, candied
fruit, and egg balls, in layers. Beat five whites of eggs, and add
to the clarified sugar ; beat to a froth, and pour it over the whole ;
bake in a quick oven about eighteen minutes. Serve hot or cold,
but better cold. Turn out carefully.

619. TIPSY CAKE, OR TRIFLE.

To prepare a tipsy cake for ten or twelve persons the following
articles must be in readiness eight hours before it is wanted : — A
pound sponge-cake, one day old, a quarter of a pound of greengage,
a quarter of a pound of raspberry, a quarter of a pound of apricot
jams, a quarter of a pound of orange marmalade, half a pint of
Madeira or sherry, a wineglassful of French brandy, a wine-
glassful of rum, a wineglassful of ginger wine, a wineglassful of
Curaijao, five ounces of loaf sugar, six new laid eggs, a pint of
new milk, half a pint of Devonshire or other thick cream, two
ounces of blanched sweet almonds, an ounce of ratafias and

218

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

essence of vanilla. Have a sharp knife, and cut the cake into
five slices. Put the top slice aside, and spread the other four
with the jam ; put two ounces of the sugar into the wine ; mix
the spirits with it ; lay the ratafias in a glass dish, and on them
the bottom slice of the cake ; pour over a sixth part of the wine
mixture ; do this till the cake is built up, and over the top pour
the remainder ; baste it frequently till the wine, &c., is absorbed.
Make a custard as follows : — Boil three ounces of sugar in the
milk ; beat the eggs ; add the milk while hot, but not boiling ;
stir over a slow fire till it thickens (about five minutes) ; stir in
the cream ; then let it get quite cold ; add thirty drops of the
essence of vanilla ; cut the almonds into pointed pieces ; stick
the top of the cake tastefully with them ; pour half of the custard
over three hours before serving, and the remainder at the last
moment.

620. GOOSEBERRY TRIFLE.

Cut up six ounces of sponge-cake into slices half an inch thick;
lay it on the bottom of a glass dish that will hold three pints.
Mix together a wineglassful and a half of brandy, half a wine-
glassful of whiskey, half a Avineglassful of gin, and a tablespoonful
of sifted loaf sugar ; pour this equally over the cake, and let it
soak while the following preparations are made. Pick, wash,
and wipe dry a quart of fine green gooseberries ; put them into
a brass skillet, with three-quarters of a pound of loaf sugar, and
simmer over a very slow fire till they are quite tender but not
broken ; turn them into a basin to get cold. Boil a quarter of a
pound of loaf sugar and the thin peel of half a lemon iu a pint
of new milk ; moisten two tablespoonfuls of Oswego flour, with
half a gill of cold milk ; add four well -beaten fresh eggs ; beat
for five minutes ; then stir in the milk while hot, but not boiling ;
pour the mixture into the skillet, and stir over a very slow fire
till it begins to thicken ; then pour it into a basin. Take out
the peel ; stir frequently, and when nearly cold add thirty drops
of the essence of vanilla ; lay the gooseberries on the cake,
smooth the surface and pour over the cream ; let it stand in a
cool place three hours before serving.

621. GOOSEBERRY CREAM.

A pint of gooseberries, three-quarters of a pound of loaf sugar,

MIXED FRESH FRUIT, SWISS, AND VELVET CREAMS. 219

the juice of a small lemon, and half the peel, very thin ; boil till
quite in a pulp ; then rub through a hair sieve ; add a pint of
good cream, and whisk it quickly till it thickens. Serve in a
glass dish or small glass cups.

622. MIXED FRESH FRUIT CREAM.

A teacupful of red currants, the same of Kentish cherries, half
a teacupful of white currants, and three-quarters of a pound of
loaf sugar ; boil quickly and skim olten for twenty minutes ; add
a teacupful of raspberries and the same of strawberries ; simmer
two minutes ; then press the whole through a sieve ; stir the
syrup into a pint of rich cream, and whisk it quickly till it
thickens. Serve in glass cups.

Note. — Both the preceding creams should, he made two hours before
required, and kept in a cold place.

623. SWISS CREAM.

Boil six ounces of loaf sugar and the thin rind of half a lemon
in half a pint of new milk ; let it get cold ; then stir in a table-
spoonful of Oswego flour and a pint of good cream ; put it into
an enamelled saucepan, and stir over a gentle fire till boiling ;
strain into a basin, and when nearly cold, add the strained juice
of a large lemon. Have ready one ounce of ratafias, three ounces
of macaroons, half a pound of mixed preserved fruit or one pound
of any kind of jam ; lay the cakes in a glass dish, the fruit upon
them, and pour the cream over. Let it stand in a cool place for
three or four hours before serving.

624. VELVET CREAM.

Boil a pint and a gill of new milk with a quarter of a pound
of loaf sugar, the thin rind of half a lemon, and an inch of cinna-
mon ; beat four fresh eggs, and mix them with two dessertspoonfuls
of Oswego flour till quite smooth ; let the milk stand off the fire
for ten minutes, then strain it into the eggs, stirring quickly all
the time. Put the mixture into a saucepan, and stir it over a
slow fire till it thickens ; pour it into a basin, and when nearly
cold, add thirty drops of essence of vanilla. Serve, either as
directed in the preceding receipt, or as follows : — Stone a pint of
greengages or any other plums; put them into a skillet, with
six ounces of moist sugar and the strained juice of a lemon ; boil

220

TUDDINGS, TASTRY, JELLIES, CREAM, ETC.

fast ; skim and stir for twenty minutes. Cut four or five sponge-
cakes through the centre ; put them in a glass dish ; pour over
three wineglassfuls of ginger or orange wine ; place the fruit
round, pour ihe cream over, and let remain in a cool place for
two or three hours.

G25. GINGER CREAM.

Cut four ounces of preserved ginger into half-inch pieces,
make a cream as directed in the following receipt, and add the
ginger and a dessertspoonful of syrup instead of the vanilla ;
finish, and serve as directed.

62G. ITALIAN CREAM.

Dissolve three-quarters of an ounce of the best isinglass and
five ounces of loaf sugar in three-quarters of a pint of new milk,
by boiling it slowly for ten minutes; strain it into a basin, and
add a pint of rich cream and thirty-five drops of the essence of
vanilla ; turn it rapidly with a whisk till it begins to thicken.
Dip a mould in cold water, put in the cream, and place it on ice
till firmly set. Turn out carefully, and serve immediately.

627. RASPBERRY CREAM.

Pick three-quarters of a pint of fresh raspberries, put them
into a saucepan with three ounces of loaf sugar ; boil fast and
skim for a quarter of an hour, then strain through muslin. Make
a cream as directed in the preceding receipt, and add the juice of
the raspberries instead of the vanilla ; finish as directed. When
fresh raspberries are not to be had, jam, dissolved in two table-
spoonfuls of water and strained, may be substituted.

628. STRAWBERRY CREAM.

Follow the preceding receipts, substituting strawberries or jam.

629. LEMON CREAM.

Dissolve half a pound of loaf sugar and three-quarters of an
ounce of isinglass in a gill of water; add the thin rind and
strained juice of two lemons ; boil and skim till it becomes a
bright rich syrup, then strain, and whisk it into a pint and a gill
of thick sweet cream till it begins to thicken ; pour it into a
mould, and place it on ice till firmly set.

riNEAPPLE, MILANESE, AND VENETIAN CUE AMS.

221

630. PINEAPPLE CREAM.

Pare off the rough outside of a small ripe pine apple, then peel
it sufficiently thick to take off all the eyes ; put the peel into a
saucepan with half a pint of water, and boil till the flavour is
extracted ; then strain and let the liquor get cold. Cut the pine
into half- inch square pieces, and strew over it nine ounces of loaf
sugar, in powder, and two tablespoonfuls of brandy ; let it satu-
rate for two hours ; put the pine, sugar, &c., into the liquor, and
boil fast for ten minutes, skimming constantly ; add three-quarters
of an ounce of isinglass ; boil ten minutes more ; pour it into a
basin and stir into it (with a whisk) a pint and a gill of rich
cream ; stir briskly till the mixture begins to thicken ; then pour
it into a mould and place it on ice till firmly set. Stir for ten
minutes after placing it on the ice, to prevent the fruit sinking.

Preserved pineapple may be used instead of fresh — half a
pound and the syrup. In this case, three ounces of sugar boiled
with the isinglass in half a pint of water will be sufficient.

631 . MILANESE CREAM.

A pint of new milk and five ounces of loaf sugar, boiled,
three-quarters of an ounce of isinglass dissolved in a gill of water,
the yolks of eight fresh eggs, well beaten ; add the milk to the
eggs while hot, but not boiling ; stir over a gentle fire till at
boiling heat ; strain into a basin ; stir in the isinglass and a gill
of thick cream ; flavour with twenty-five drops of any kind of
essence, or with three tablespoonfuls of Maraschino, Curasao, or
rum. Pour the mixture into a mould slightly rubbed with oil of
sweet almonds, and let it stand in a cool place till firmly set.

632. VENETIAN CREAM.

Make a cream as directed in the foregoing receipt, but instead
of flavouring add eight ounces of apricot jam, or any kind of pre-
served or candied fruit cut into small pieces. Stir till the cream
begins to set., that the fruit may not sink to the bottom.

633. FRAN CH I PANE CREAM.

Put into an enamelled saucepan the yolks of five fresh eggs, a
tablespoonful of baked flour, three ounces of sifted loaf sugar,
the grated rind of a lemon, half a teaspoonful of orange flowers

222

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

(fresh or candied), chopped fine ; beat with a wooden spoon till
well mixed, then add half a pint of new milk ; stir over a gentle
fire for ten minutes after it boils. Blanch and pound to a soft
paste an ounce of sweet and seven bitter almonds. When the
mixture is nearly cold, add the almonds and half a gill of thick
sweet cream ; stir rapidly till quite cold. May be served in a
glass dish as an accompaniment to fruit tarts, or may be made
into tartlets as cheesecakes. It is also good, and makes a pretty
dish, placed in compartments with different coloured jam or
marmalade.

634. CHOCOLATE CREAM.

Make a cream as directed in the preceding receipt, substituting
vanilla chocolate for almonds, one ounce in fine powder. Serve
in a glass dish or in glass cups.

635. NESSELRODE PUDDING.

Put into an enamelled saucepan one ounce of the best isinglass,
five ounces of loaf sugar, two inches of stick vanilla, and a pint
of new milk ; boil gently for ten minutes. Beat the yolks of six
fresh eggs, and stir into the milk while hot, but not boiling ; stir
over the fire till at boiling heat, then strain into a basin. Cut
the following fruits into half-inch squares : four ounces of pre-
served pineapple, one ounce of angelica, two ounces of candied
apricots without stones, two ounces of candied cherries, two
ounces of orange peel, and one ounce of ginger ; pour over the
fruit either Maraschino, Curasao, or brandy, a wineglassful, and
let it stand half an hour. Beat a pint of double cream to froth ;
stir it into the custard when nearly cold ; put in the fruit, and
stir the mixture rapidly for five minutes. Rinse a mould in cold
water ; put in the pudding, and place it in a pan, on, and sur-
rounded by rough ice. Stir till it begins to set, to prevent the
fruit sinking to the bottom. Let it remain till quite firm ; then
turn it on to a glass dish and serve immediately.

Note. — The quantity given is sufficient to serve to a party of twelve or
fourteen.

636. RHE1NISII CREAM.

Blanch and pound to paste twelve bitter and two ounces of
sweet almonds ; add by degrees, while pounding, half a pint of
cold water; let this stand for an hour to extract the flavour.

AMERICAN AND RICE BLANCMANGE.

223

Dissolve seven ounces of loaf sugar and an ounce of isinglass in
a pint of water ; add the grated rind of half a Seville orange and
one lemon, with the strained juice of both, and the almonds.
Simmer for ten minutes ; then strain into a basin ; beat the
yolks of seven fresh eggs, add these, and stir over the lire till at
boiling heat. Strain the mixture into a mould, and let it remain
in a cool place till it is firmly set.

637. BLANCMANGE.

Have ready the following ingredients, and proceed as directed :
one ounce of the best isinglass, five ounces of loaf sugar, two
inches of stick vanilla, two inches of cinnamon, a pint of new
milk, a gill of rich cream, ten bitter and two ounces of sweet
almonds ; blanch the almonds and pound them to paste ; add by
degrees, while pounding, the third of a pint of cold water ; let it
stand for two hours, then strain off the liquid. Put the milk,
sugar, cinnamon, and vanilla into an enamelled saucepan, and
boil slowly till the sugar is dissolved, then stir in the isinglass.
When that is dissolved, strain into a basin ; stir in the milk of
almonds and the cream ; when cool pour the mixture into a
mould, and let it remain in a cold place till firmly set, or put it
on ice for an hour.

638. AMERICAN BLANCMANGE.

Peel and pound to a soft paste eight or ten Brazil nuts ; add
a gill of water while pounding ; let this stand for two hours to
extract the flavour. Beat four fresh eggs and mix them into five
tablespoonfuls of Oswego flour ; dissolve four ounces of loaf sugar
in a pint of new milk ; add the nuts ; simmer for five minutes ;
let it stand off the fire for five minutes ; then strain it into the
eggs, stirring them quickly as the milk is added ; stir over a
slow fire till it thickens. Pour the mixture into a mould, and
let it remain in a cool place till firmly set. Turn out carefully,
and garnish with preserved mango, guava jelly, or preserved ginger.

639. RICE BLANCMANGE.

Blanch and pound to paste ten bitter and two ounces of sweet
almonds ; add while pounding half a pint of cold water ; let this
stand for two hours. Boil three ounces of the best rice, six
ounces of loaf sugar, the thin rind of half a lemon, two inches of

224

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

cinnamon, and an inch of stick vanilla in a pint and a half of new
milk. When the rice is in a pulp, put in the almonds with the
liquid; simmer gently ten minutes; then add three-quarters of
an ounce of isinglass, and when dissolved, rub the whole through
a fine hair sieve. Put it into a mould, and let it remain in a cool
place till firm. Serve, with or without cream poured over it.

640. FREEZING.

All things to be frozen must be quite cold beforehand ; ice
must be placed under, and closely round the mould ; and the
pan or tub containing it covered with thick flannel, such as is
used for ironing blankets. This mode of freezing requires two
hours or longer.

641. GELATINE.

In most receipts where isinglass is ordered, gelatine may bo
substituted, but it is not so nutritious in quality nor so delicate
in flavour. Economy is its only recommendation.

642. ISINGLASS.

To dissolve isinglass it must be boiled slowly and stirred ; it
requires from ten to thirty minutes, according to the quality : the
best requires the most boiling.

643. TO CLARIFY JELLY.

If jelly is not bright after twice straining, put it into a stewpan,
and when nearly boiling throw in the whites of eggs well-beaten ;
whisk rapidly, and boil fast for five minutes ; then simmer five
more; let it settle for ten minutes; then strain. Allow two
whites for every pint.

644. MARASCHINO JELLY.

Make the jelly precisely as directed in the following receipt,

using half a gill of Maraschino instead of the wine.

645. CALFS-FOOT JELLY.

Well wash and split two fine feet; put them into a stewpan
with five pints of cold water; boil up quickly, skim, then simmer
very gently, skimming frequently, for six hours ; strain into an

225

CURASAO, PINEAPPLE AND LEMON JELLIES.

earthen (uncovered') pan, and let it remain in a cool place till
the next day. Take off the fat carefully, and wipe the surface
of the jelly with a soft hot cloth, to absorb any that may remain.
Put the jelly into a bright stewpan, with the strained juice of
four and the thin rind of two large lemons, two inches of cin-
namon, and fourteen ounces of loaf sugar ; boil up ; beat the
whites of six eggs with half a gill of cold water, throw them into
the jelly, and stir rapidly with a wire whisk for twenty minutes,
boiling as fast as possible all the time. Draw it aside, and let it
simmer (uncovered) for twenty minutes more ; strain through a
jelly bag; add either a gill of Madeira or brown sherry, and, if
not sufficiently dark in colour, a few drops of burnt sugar. If
not quite bright, strain a second time. Put the jelly into a mould
or moulds, and let it stand in a cool place till firmly set, or on ice
for an hour.

64G. CURASAO JELLY.

Follow the preceding receipt, adding the thin rind of half a
Seville orange, and the strained juice of a whole one, and substi-
tuting half a gill of Curasao for the wine.

G47. PINEAPPLE JELLY.

Peel and cut into thin slices three-quarters of a pound of fresh
pineapple ; put it into a skillet, with ten ounces of loaf sugar and
a pint of cold water; boil up, skim, and simmer for twenty-five
minutes; then strain off the juice. Dissolve an ounce and a
quarter of isinglass in half a pint of water ; mix this with the
juice ; add a wineglassful of rum, and strain through a jelly-bag.
Decorate the top of a mould with thin inch pieces of pine, poui-
in the jelly, and let it stand in a cool place till firmly set.

Note. — If not sufficiently coloured, add a few drops of burnt sugar.

648. LEMON JELLY.

Rub ten ounces of loaf sugar on the rinds of eight lemons, to
extract the essence ; express and strain the juice ; put the juice
and the sugar into a pint of water, and boil (skimming carefully)
till it becomes quite bright ; add a few drops of burnt sugar to
colour it. Dissolve an ounce and a quarter of isinglass in a gill

226

PUDDINGS, PASTRY, JELLIES, CREAM, ETC.

of water ; mix this with the rest, add a wineglassful of whiskey or
gin, and strain through a jelly-bag. Put the jelly into a mould
or moulds, and let it stand in a cool place till set, or on ice for
an hour.

649. ORANGE JELLY.

Follow the preceding receipt, using three lemons, four sweet
oranges, and one Seville orange, instead of ‘ eight lemons ; ’ and
rum or brandy instead of ‘ whiskey or gin.’

650. PUNCH JELLY.

The following ingredients will be required for a quart-mould :
— Ten ounces of loaf sugar, five lemons, one Seville and three
sweet oranges, a slice of pineapple, a wineglassful of Madeira (or
rich brown sherry)', three wineglassfuls of rum, half a wine-
glassful of brandy, a tablespoonful of noyeau, an ounce and three-
quarters of isinglass, a teaspoonful of fine green tea, and a pint
of water. Pour the water, boiling, over the tea, and let it infuse
for twenty minutes, then strain through muslin ; mb the sugar
on the rinds of the Seville orange and the lemons, to extract the
essence ; bruise the pineapple, and press out the juice ; express
and strain the juice of all the oranges and lemons ; put the sugar
and the juice into the tea, boil up, skim carefully, add the
isinglass, and stir rapidly till it is quite dissolved, then strain
through a jelly -bag ; add the spirits and wine, pour the mixture
from one basin to another rapidly , to soften the flavour ; put it
into a mould, and let it remain in a cool place till set, or an hour
on ice will improve it.

Note. — Calf-foot’s stock may be used. In this case, three-quarters of an
ounce of isinglass will be sufficient.

651. GRAPE JELLY.

Dissolve half a pound of loaf sugar and an ounce and a quarter
of isinglass in half a pint of water ; add to this three-quarters of
a pint of the strained juice of ripe grapes, a few drops of burnt
sugar, and a wineglassful of brandy. Ornament the top of a
mould with fine grapes, strain the jelly till bright, pour it into the
mould, and let it remain in a cold place till firmly set, or put it
on ice for an hour.

RASPBERRY JELLY. BOILED AND POACHED EGGS. 227

652. RASPBERRY JELLY.

Pick and wash in cold water half a pint of ripe red currants
and a pint and a half of ripe raspberries ; squeeze out the juice
without bruising the seeds (as that would make the juice bitter);
strain through muslin. Dissolve nine ounces of loaf sugar and
an ounce and a half of isinglass in three-quarters of a pint of
Avater; add this to the juice Avhile hot, but not boiling; add,
Avhen nearly cold, a small wineglassful of any kind of spirit ;
strain through a jelly-bag till quite bright. Ornament the top
of the mould with fine raspberries, pour in the jelly, and let it
remain in a cool place, or on ice, till firmly set.

653. STRAWBERRY JELLY.

Follow the preceding receipt, substituting straAvberries (the
small red ones are the best) for raspberries, and half a pound of the
acid red cherries for the currants. Finish as directed therein.

654. BOILED EGGS.

Eggs for boiling must be quite fresh. Put them into boiling
Avater and boil sloAvly till done — three minutes, lightly done ;
four and a half minutes, Avell set ; six minutes, hard. If the shell
is not quite clean, the egg should be Avashed before it is sent
to table.

655. POACHED EGGS.

Half fill a bright fiying-pan with boiling Avater ; add a salt-
spoonful of salt and tAvo teaspoonfuls of Arinegar ; break each egg
separately into a cup, pour them carefully into the water Avhile
boiling ; Avith a small slice throAV the white over the yolk ; drain
for half a minute, then serve either on hot buttered toast, or on
spinach or sorrel. Tavo and a half or three minutes Avi-11 be
sufficient time to give them.

656. BUTTERED EGGS.

Break four or frve eggs carefully into separate cups ; put tAvo
ounces of good butter into a bright tin dish, and put it into the
oven. When the butter boils, lay in the eggs carefully, and over
each sprinkle Avhite pepper and salt very lightly ; put them in
the oven for five or six minutes. Serve in the dish they are
cooked in.

q 2

228

rUDDINGS, PASTRY, JELLIES, CREAM, ETC.

657. SAVOURY EGGS.

Break four or five, eggs into a basin ; season with a grain of
cayenne, a quarter of a saltspoonful of white pepper, half a salt-
spoonful of salt; beat, them well. Rub a small saucepan twice
across the bottom with garlic ; put in two ounces of butter, and
when it is boiling hot put in the eggs. Stir quickly till done
(about four minutes). Turn on to a hot dish, and send to
table immediately.

658. OMELETS, PLAIN OR SAVOURY.

Eight yolks and four whites of quite fresh eggs, beaten with
three tablespoonfuls of cream or new milk. Put an ounce and
a half of good butter into a small omelet-pan and let it come to
boiling heat over a slou > fire ; pour in the eggs, and stir them
quickly till they begin to set ; when sufficiently firm, fold it over
in three and send to table immediately. Care must be taken that
the heat used be gentle, or the butter will discolour, and the
omelet will be brown, which it should not be. It must not be
too much done either, or it will be hard (four or five minutes
will be quite enough).

To make a savoury omelet merely add to the eggs, while beat-
ing them, a grain of cayenne, three-quarters of a saltspoonful of
white pepper, and a saltspoonful and a half of fine salt.

A herb omelet. Add (as well as the seasoning) a teaspoonful
of finely-chopped parsley, half a saltspoonful of chopped chives
or shalot, and a saltspoonful of mixed sweet herbs in fine powder.

A ham, tongue, hung-beef, or cheese omelet. Add tour
tablespoonfuls of either , grated, and a teaspoonful of mustard,
and omit the other seasoning.

659. SAVOURY MACARONI.

(Genoa receipt.)

Put into an enamelled saucepan eight ounces of Genoa maca-
roni, three pints of cold water, and a dessertspoonful of salt ;
place it over a gentle fire and simmer for twenty minutes, then
drain on a sieve. Put the macaroni again into the saucepan
with a quart of stock (No. 2), and simmer till it is quite tender
(about an hour and three-quarters) ; stir in an ounce of butter,
three ounces of grated Parmesan cheese, two teaspoonfuls of Hour

SAVOURY MACARONI. CHEESE SOUFFLE.

229

of mustard, two grains of cayenne, and a salt. spoonful of white
pepper; lay it on a dish, and sift grated Parmesan cheese thickly
over (three ounces) ; on that lay an ounce of butter in small
pieces ; bake in a quick oven, or before the fire, till of a pale
brown colour (from twelve to fifteen minutes). Serve very hot.

660. SAVOURY MACARONI.

(Naples receipt. )

Blanch six ounces of Naples macaroni in two quarts of boiling
water with a tablespoonful of salt in it ; let it remain till cold,
then drain on a sieve. Put it into an enamelled saucepan with
two ounces of butter, and stir over the fire till the butter is
absorbed ; then add a quart of new milk and simmer very gently
till quite tender (about an hour and a half) ; add a teaspoonful of
Hour of mustard, a saltspoonful of white pepper, the sixth part
<>f a nutmeg, grated, a grain of cayenne, three ounces of grated
Parmesan cheese, and two fresh eggs, beaten with a gill of thick
cream ; place it on a dish, and sift grated Parmesan cheese thickly
over (three ounces) ; on that lay an ounce of butter in small
pieces ; bake in a quick oven, or before the fire, till of a pale
brown colour (from twelve to fifteen minutes). Serve very hot.

661. CHEESE SOUFFLE, OR FONDU.

Grate six ounces of rich cheese (Parmesan is the best) ; put
it into an enamelled saucepan, with a teaspoonful of Hour of
mustard, a saltspoonful of white pepper, a grain of cayenne, the
sixth part of a nutmeg, grated, two ounces of butter, two table-
spoonfuls of baked Hour, and a gill of new milk; stir it over a
slow fire till it becomes like smooth thick cream (but it must
not boil) ; add the well-beaten yolks of six eggs ; beat for ten
minutes ; then add the whites of the eggs beaten to a stiff' froth ;
pour the mixture into a tin, or a cardboard mould, and bake in a
quick oven for twenty minutes. Serve immediately.

662. BREAD-AND- CHEESE PUDDING.

Six ounces of rich cheese, grated, four ounces of fine crumbs
of bread, two ounces of dissolved butter, a teaspoonful of flour of
mustard, a saltspoonful of white pepper, a grain of cayenne, the
sixth part of a nutmeg, grated, a gill of new milk, and three

230

REDDINGS, PASTRY, JELLIES, CREAM, ETC.

beaten e^s ; mix these ingredients together, and heat with a
7 ° . . - . ,

wooden spoon for ten minutes ; put the mixture into a pie dish,
and bake in a moderate oven for three-quarters of an hour.
Serve very hot.

663. CHEESE BISCUITS.

A quarter of a pound of fresh butter beaten to cream, a quarter
of a pound of baked flour, five ounces of rich cheese, grated,
(Parmesan is the best), a teaspoonful of flour of mustard, a salt-
spoonful of cayenne, the yolks of two eggs, well beaten, and two
tablespoonfuls of cold water ; mix these ingredients together, and
knead till, in a firm paste ; roll it out the eighth of an inch thick,
and cut it into biscuits three inches long, and one inch broad ;
bake in a quick oven for twelve minutes. Serve very hot.

664. CHEESIKIXS.

Three ounces of dried fine crumbs of bread, four ounces of
grated cheese, two ounces of butter, dissolved, a teaspoonful of
flour of mustard, a saltspoonful of cayenne, a saltspoonful of white
pepper, two beaten eggs ; mix these ingredients together ; let it
stand an hour; knead and roll out as thin as possible; cut the
paste into triangles, and bake in a quick oven for sixteen or
eighteen minutes. Serve hot.

665. STEWED CHEESE.

Three-quarters of a pound of rich cheese cut into thin slices (the
rind taken off); season it with a teaspoonful of flour of mustard,
half a saltspoonful of white pepper, and a cayenne saltspoonful of
cayenne ; put it into a pie-dish ; pour over a wineglassful of
sherry, put an ounce of butter in small pieces on the top, and
bake in a quick oven till the cheese is dissolved (about twelve
minutes) ; then add the yolks of two small eggs, well beaten :
when well mixed, pour it into a tin dish, and bake for ten
minutes, till the top is of a pale brown colour. Serve very hot,
with a rack of fresh-made dry toast, very hot also.

666. WELSH BABBIT.

Cut a round of bread, half an inch thick, off a two pound loaf;
trim off the crust and outside edges; spread it thickly with

DEVILLED BISCUITS. BEEAD BISCUITS.

231

butter. Cut up half a pound of rich cheese into thin slices ; knead
a teaspoonful of flour of mustard, and a grain of cayenne with an
ounce and a half of butter ; stir it before the fire till of a creamy
substance. Lay half of the cheese upon the bread, pour ha if of
the butter equally over it, put the rest of the cheese upon that,
then the remainder of the butter. Place it in a cheese toaster
before the fire for about t.wenty minutes. Serve very hot.

Note. — The bread should swell to nearly double its thickness, and the
cheese should be of a creamy substance.

667. DEVILLED BISCUITS, DRY.

The thin plain biscuits, known as cheese biscuits, are the best
for devilling. Dip them twice into warm water, then dredge them
with cayenne (for six biscuits use a saltspoonful), and bake till
quite crisp in a slow oven. Serve hot, either in a rack or piled
on a napkin.

66S. DEVILLED BISCUITS, BUTTERED.

Knead together an ounce and a half of butter, a saltspoonful of
cayenne, and a saltspoonful of flour of mustard ; dip the biscuits
twice into warm milk ; spread them with the butter, and bake in
a slow oven till crisp. Serve hot.

669. BREAD NUTS, OR PULLED BREAD.

Take the crust off a new loaf while warm, and pull the crumb
into rough pieces, measuring about two inches each way ; lay
them on a sheet of paper, and bake in a slow oven till crisp
through, and of a golden brown colour.

232

CAKES.

G70. MACAROON CAKES.

Blanch and pound one ounce of sweet and a quarter of an
ounce of bitter almonds ; add, while pounding, a teaspoonful of
brandy and the whites of two eggs ; beat till in a stiff froth ;
blanch two ounces of sweet almonds, and chop them into small
pieces ; pound ten ounces of loaf sugar ; mix these all together ;
add the grated rind of a lemon, and the whites of three eggs,
beaten to froth. Beat the mixture till it becomes a firm paste ;
then lay it on writing paper, in pieces the size of a walnut ; press
them into small round cakes, and bake in a moderate oven till of
a pale cinnamon colour all over ; about eighteen minutes.

671. RATAFIA CAKES.

Blanch and pound two ounces of sweet and three-quarters of
an ounce of bitter almonds ; add, while pounding, the whites of
two eggs beaten to froth ; then add nine ounces of loaf sugar in
fine powder, twenty drops of orange-flower 'water, and two or
three or more whites of eggs, beaten ; continue to beat the
mixture till it becomes a firm paste ; lay it on writing paper in
pieces the size of a nut, and press them into the form of round
cakes the size of a halfpenny-piece. Bake them in a moderate
oven about twelve minutes.

672. CHANTILLY CAKE.

Beat the yolks of eight eggs with eight ounces of finely-
pounded sugar and thirty drops of the essence of vanilla till in
a still froth ; beat the whites of six eggs till in a firm froth ; mix
them with the yolks ; then stir in by degrees six ounces of well-
dried and silted Hour ; beat the mixture for ten minutes. Rub a
mould (with a hollow centre) slightly with butter, half fill it with
the mixture, and bake in a moderate oven about an hour. Turn
out, and, when quite cold, fill the centre with cream whipped as
follows: — Three-quarters of a pint of good cream, four ounces

queen’s cake, plum cake, etc.

233

of loaf sugar, in fine powder, and twenty drops of vanilla ; beat
with a wire whisk till in a firm froth. Devonshire cream and
any kind of marmalade may be used instead of whipped cream.

673. QUEEN’S CAKES.

Half a pound of dry Hour, half a pound of sifted loaf sugar,
six ounces of currants, well washed and rubbed in a coarse cloth,
six beaten fresh eggs, half a pound of good butter, dissolved,
but not in oil, the grated rind of half a lemon and two table-
spoonfuls of brandy ; mix these ingredients together in the order
they are mentioned, and beat the mixture for ten minutes ; pour
it into small moulds of various forms, and bake in a quick oven
about fifteen minutes.

674. RICH PLUM CAKE.

Put the following ingredients into a pan (or large basin) in the
order in which they are given, then proceed as directed : —
Three-quarters of a pound of good butter, beaten to cream, half
a pound of richest moist sugar, three-quarters of a pound of
currants, well washed and dried, three-quarters of a pound of
raisins, carefully stoned, six ounces of mixed candied peel, finely
chopped, six bitter and one ounce of sweet almonds, blanched
and pounded, the grated rind of a lemon and the. strained juice,
a grain of powdered cloves, two grains of powdered cinnamon,
the sixth part of a nutmeg, grated, fourteen ounces of sifted flour,
half a gill of new milk, the yolks of six eggs, beaten with a
wineglassful of brandy ; beat the whole together till well mixed ;
then add the whites of the eggs, beaten to froth ; continue to beat
rapidly for twenty minutes. Turn the mixture into a large cake-
tin lined with buttered paper, and bake in a moderate oven about
two hours and a half. Turn the cake out carefully, and when
cold, ice it according to the directions in the following receipt, or
it may be used plain.

67o. ALMOND PASTE AND ICING.

(For rich cakes.)

Blanch and pound to a fine paste twelve bitter and seven
ounces of sweet almonds ; add ten ounces of sifted loaf sugar, a
tablespoonful of orange-flower water, and the whites of eight
eggs, beaten to a froth ; stir the mixture till it becomes a soft

234

CAKES.

smooth paste, then spread it over the cake about the sixth of an
inch thick ; let it stand in an airy place to dry while the icing is
being prepared. Pound to the finest possible powder one pound
of loaf sugar, add the whites of five fresh eggs, and the strained
juice of half a lemon ; stir till it becomes a thick moist substance'.
When the almond paste is dry, spread the icing over it about a
quarter of an inch thick, and let the cake remain until it is quite
set. The quantity given is sufficient for the preceding cake.

676. GENOA CAKE.

One pound of dried flour, three-quarters of a pound of loaf
sugar, pounded, half a pound of currants, washed and dried,
half a pound of sultana raisins, picked and rubbed in a cloth,
six ounces of mixed candied peel, chopped, the fourth part of a
nutmeg, grated, the grated peel and strained juice of a lemon,
two tablespoonfuls of rum, and eight fresh eggs, beaten. Mix
the above well together ; then add one pound of fresh butter,
dissolved, but not quite oiled. Beat the mixture for a quarter of
an hour. Put it into a tin, nine inches square, and two inches
deep, and bake in a moderate oven an hour and a quarter.
Blanch and chop three ounces of sweet almonds ; beat the white
of an egg with two dessertspoonfuls of powdered loaf sugar and
twenty drops of orange-flower water ; brush the top of the cake
over with this, strew it with the almonds, and bake about a
quarter of an. hour longer.

677. GUERNSEY CAKE.

Three-quarters of a pound of fresh butter, half a pound of
dried flour, a quarter of a pound of finely-ground rice, three-
quarters of a poirnd of loaf sugar, in powder, a quarter of a pound
of dried cherries, slightly chopped, two ounces of sweet almonds,
blanched and pounded, two ounces of candied orange peel,
chopped, two ounces of angelica, chopped, the yolks of eight,
and whites of three, fresh eggs, well beaten, and two table-
spoonfuls of brandy. Beat the butter to cream, then mix in the
ingredients in the order they are mentioned ; beat the mixture
for ten minutes ; put it into a tin lined with buttered paper, and
bake in a well-heated oven for an hour and twenty minutes.
Turn out the cake to get cold.

SPONGE, MADEIRA, TOUND, RICE CAKES, ETC.

235

678. SPONGE CAKE.

Beat seven eggs with half a pound of sifted loaf sugar ; add
six ounces of dried and sifted flour, the grated rind and strained
juice of half a lemon ; beat for fifteen minutes ; line a tin with
buttered paper ; put in the mixture, and bake in a moderate
oven about three-quarters of an hour.

679. MADEIRA CAKE.

Beat six eggs, leaving out two whites ; add to them four ounces
of sifted loaf sugar, two ounces of baked flour, two ounces of
arrowroot, a tablespoonful of brandy, and two ounces of citron,
cut into thin slices ; beat the mixture for ten minutes or longer ;
put it into a tin lined with buttered paper, and bake in a moderate
oven for three-quarters of an hour.

680. POUND CAKE.

One pound of fresh butter, one pound of loaf sugar in powder,
one pound of dried and sifted flour, eight fresh eggs, beaten, the
grated rind and strained juice of a small lemon, and a table-
spoonful of brandy. Beat the butter with a wooden spoon till it
becomes cream, then add the ingredients in the order they are
given ; beat the mixture for fifteen minutes ; put it into a tin
lined with buttered paper, and bake in a moderate oven about
an hour and three-quarters.

681. RICE CAKE.

One pound of fresh butter, beaten to cream, one pound of sifted
loaf sugar, one pound of finely -ground rice, the grated rind of a
small lemon, the yolks of twelve, and the whites of eight fresh
eggs, beaten separately ; mix these ingredients together, and beat
rapidly for a quarter of an hour ; put the mixture into a tin
lined with buttered paper, and bake in a quick oven for an hour
and three-quarters. Turn out carefully.

682. OSWEGO CAKES.

Six ounces of Oswego flour, seven ounces of sifted loaf sugar,
five ounces of fresh butter, beaten to cream, three fresh eggs,
beaten, and a tablespoonful of new milk ; mix these ingredients

236

CAKES.

Together and beat for ten minutes. Butter some small tin moulds,
half fill them with the mixture, and bake in a quick oven for eight
or ten minutes. Currants, chopped, candied peel, or caraway
seeds may be added.

683. MADELEXA CAKES.

Two ounces of citron, chopped, two punces of sweet almonds,
blanched and pounded, three ounces of currants, washed and
rubbed dry, six ounces of finely-pounded loaf sugar, six ounces
of baked flour, sifted, six well-beaten fresh eggs; mix these
ingredients well together ; then add six ounces of fresh butter,
dissolved, but not quite in oil, two tablespoonfuls of Curacao,
and thirty drops of the essence of vanilla ; beat the mixture for
ten minutes ; put it into small fluted moulds (three parts fill
them) rubbed with butter, and bake in a quick oven about
twenty minutes. Beat the white of an egg with two tablespoonfuls
of gme/y-powdered loaf sugar, and five drops of vanilla; spread
this over the top of the cakes five minutes before they are done.
Turn out carefully, and serve, either hot or cold.

684. SEED CAKE, PLAIN.

Beat six ounces of butter with six ounces of moist sutrar and

a saltspoonful of caraway seeds, and mix into three-quarters of a
pound of flour; add three eggs beaten with half a gill of milk ;
put the cake into a tin and bake in a moderate oven about fifty
minutes. Turn out to cool.

68a. YULE CAKE.

Put one pound of sifted flour into a large basin ; add a salt-
spoonful of salt; dissolve a quarter of an ounce of German yeast
in half a pint of tepid water, and stir into the Hour with a
wooden spoon; cover the basin with a thick cloth, and let it
stand in a warm place for an hour to rise. Add half a pound of
good butter, beaten to cream, half a pound of moist sugar, the
sixth part of a nutmeg, grated ; three-quarters of a pound of
currants, well washed and dried, four ounces of mixed candied
peel, chopped, and two beaten fresh eggs ; when well mixed, put
the cake into a tin that will hold twice the quantity, and bake
in a moderate oven about an hour and three quarters or two hours.
Turn it out of the tin to get cold.

SODA AND TEA-CAKES. BUNS. SCOTCH BUNS.

237

686. SODA CAKE.

One pound of dried flour, half a pound of butter, half a pound
of currants, well cleansed, three ounces of candied peel, chopped,
the sixth part of a nutmeg, grated, two beaten eggs, the third of a
pint of new milk (tepid), and a small teaspoonful of carbonate of
soda. Hub the butter into the flour ; add half a saltspoonful of
salt ; mix in the other ingredients, putting in the milk (with the
soda in it) last. Beat for five minutes ; turn the dough into a
cake tin rubbed with butter, and bake in a moderate oven about
an hour and three quarters. Turn out the cake to get cold.

687. TEA CAKES.

Dry and sift one pound of the best flour ; reserve a teacupful,
and put the rest into a large basin with a saltspoonful of salt.
Mix a teaspoonful of good yeast (or a quarter of an ounce of
German yeast) into rather more than a gill of tepid water, and
stir it into the flour till in a soft paste ; cover the basin with a
clean cloth, and let it stand on the hearth, at a distance from the
fire, about an hour, to rise ; then add the following ingredients :
a quarter of a pound of sifted loaf sugar, the sixth part of a
nutmeg, grated, six ounces of butter, beaten to cream, and three
fresh eggs, well beaten. Divide the dough into eight cakes. Use
the reserved dry flour for making up. Place them on a tin, and
bake in a quick oven till nicely browned ; about twenty minutes.
Cut through the centre, spread with fresh butter, and serve very
hot.

688. BUNS.

Follow the preceding receipt — adding a grain of powdered
cloves, three grains of powdered cinnamon, and two ounces more
sugar. Currants and candied peel may also be added.

689. SCOTCH SPICED BUN.

Mix well together the following ingredients : — One pound of
raisins, stoned and chopped, one pound of currants, well washed
and dried, six ounces of mixed candied peel, chopped, three ounces
of sweet almonds, blanched and chopped, six ounces of moist
sugar, a saltspoonful of powdered ginger, the same of powdered
cinnamon, half a saltspoonful of powdered cloves, a saltspoonful of

238

CAKES.

caraway seeds, a grain of cayenne, and a saltspoonful of white
pepper ; add two fresh eggs beaten with a tablespoonful of brandy.
Make a dough as follows : — Rub six ounces of lard into one pound
of flour, add a saltspoonful of salt ; moisten with the third of a
pint of tepid water, with a small teaspoonful of carbonate of soda
dissolved in it ; knead to a dough ; roll out the third of an inch
thick, and line a long plain eake tin ; press the corners, that the
crust may be of equal thickness all over ; put in the fruit, press
it down closely ; cover over with dough ; notch the edge round
with a knife, and bake in a slow oven for nearly three hours.
When cold, turn it out of the tin.

690. SCOTCH SHORT-BREAD.

Put into a basin half a pound of dry sifted flour, a quarter of
a pound of rice flour, a quarter of a pound of sifted loaf sugar,
an ounce of sweet almonds, blanched and pounded, and three-
quarters of a pound of fresh butter ; rub the ingredients together
till the butter is well mixed in. Add two ounces of candied
orange peel, chopped small, and the yolks of two small fresh eggs;
knead to a firm smooth paste, roll out the third of an inch thick,
and cut it into four square cakes ; notch round the edge with a
knife, prick them over with a skewer, strew the top with large
caraway comfits, and bake, upon paper, in a moderate oven till
of a pale brown colour all over ; about three quarters of an
hour.

691. SODA SCONES.

Rub five ounces of fresh lard into ten ounces of dry flour ; add
half a saltspoonful of salt ; moisten with a gill of tepid water, or
milk, with half a saltspoonful of carbonate of soda dissolved in it ;
knead to a paste ; roll out half an inch thick, and cut it into four
triangular pieces. Bake over the fire on a girdle, or on a thick
frying-pan, about eighteen minutes. Cut through the centre, and
spread them with good butter. Serve very hot.

692. GINGER-BREAD NUTS.

One pound of sifted flour, three-quarters of an ounce of finely-
powdered ginger, the grated rind of a lemon, and five ounces of
good butter. Rub the butter into the flour, then add the strained

GINGER-BEE A. D NUTS.

239

juice o£ the lemon, two ounces of honey, and half a pound of good
treacle, slightly warmed ; knead to a firm paste, and let it stand
in a cool place for an hour or longer. Roll out a quarter of an
inch thick, and cut into small round cakes ; either with a wine-
glass or dredger-lid (if proper cutters are not at hand), and bake
in a quick oven till quite crisp ; about fifteen minutes.

240

ITEMS FOE INVALIDS.

(All such delicacies as invalids require must he quite fresh made, there-
fore the receipts are given for just sufficient for once.)

693. SAGO.

Put half an ounce of sago into an enamelled saucepan with three-
quarters of a pint of cold water, and boil gently for an hour and
a quarter. Skim when it comes to the boil, and stir frequently.
Sweeten with a dessertspoonful of sifted loaf sugar. If nine be
ordered, two dessertspoonfuls; and if brandy , one dessertspoonful.

694. TAPIOCA MILK.

Half an ounce of the best tapioca to a pint and a quarter of
new milk. Simmer gently for two hours and a quarter, stirring
frequently. Sweeten with a dessertspoonful of sifted sugar.

695. RICE MILK.

Wash a tablespoonful of the best rice, and boil it an hour and
a half in a pint of new milk ; rub through a fine sieve. Sweeten
with a dessertspoonful of sifted sugar. Boil up again for two
minutes.

696. ARROWROOT.

Mix two teaspoonfuls of the best arrowroot with half a wine-
glassful of cold water ; add half a pint of boiling water; put it
into an enamelled saucepan, and stir over the fire for three minutes.
Sweeten with three teaspoonfuls of sifted loaf sugar. Add (if
permitted to take it) either a wineglassful of white wine or a
tablespoonful of brandy.

697. ARROWROOT MILK.

Mix two teaspoonfuls of arrowroot with a wineglassful of new
milk ; add half a pint of boiling milk ; put it into an enamelled
saucepan, and stir over the fire for three minutes. Sweeten with
a dessertspoonful of sifted loaf sugar.

COCOA NIBS. GRUEL. RICE WATER.

241

698. INDIAN’ CORN FLOUR.

Mix a dessertspoonful of * Brown & Poison’s’ Indian corn
flour with a Avineglassful of now milk ; add half a pint of boiling
milk, and stir over the tire for four minutes. Sweeten with a
teaspoonful of sifted loaf sugar. Add (if permitted) a table-
spoonful of good cream.

699. COCOA NIBS.

Two ounces will make two moderate-sized breakfast cups..
Put it into a tin coffeepot (bright inside) with a quart of water,
and boil for five hours. Pour it into a jug, and when cold take
off the fat ; boil up the cocoa, and send to table with boiling
milk.

If prepared cocoa be used, ‘ Cocoatina ’ will be found the best.
It requires double the quantity given in the ‘ Directions for use.’
Prepared by Schweitzer & Co., 8G King’s road, Brighton, and
to be had of Newbery & Sons, 45 St. Paul’s Churchyard.

700. GRUEL.

Mix a dessertspoonful of * Robinson’s Patent Groats ’ with a
little cold water; when quite smooth, pour over three-quarters of
a pint of boiling water ; put it into an enamelled saucepan, and
stir till it boils. Let it boil ten minutes. The ‘ Directions for
use ’ are given on each packet ; but it will be found that the
quantity given is too large, and the time for boiling not sufficient.

701. BARLEY WATER.

Put an ounce of pearl barley into an enamelled saucepan with
a quart of cold water, and boil for two hours and a half Stir it.
occasionally, and skim frequently. Strain through muslin into
a jug ; sweeten with sugarcandy dust; and, if the invalid may
take acids, add the strained juice of a lemon.

702. RICE WATER.

Put two ounces of rice into an enamelled saucepan with three
pints of water, and boil for two hours and a half. Stir it fre-
quently, and skim. Strain into a jug, through a fine wire sieve ;
rub through the part that is glutinous, but not what may be firm.
Put in no flavouring, unless ordered by the medical man.

242

ITEMS FOR INVALIDS.

703. WHITE WINE WHEY.

Boil half a pint of new milk with a dessertspoonful of sifted
sugar. Pour in a wineglassful of sherry or Madeira. Should be
taken quite hot.

704. WHITE WINE WHEY, WITH' EGGS.

Beat the yolks of two new-laid eggs with a dessertspoonful of
sifted sugar, and stir into a quarter of a pint of boiling white wine.
To be taken hot.

705. TREACLE POSSET.

Boil half a pint of new milk, and while boiling stir in two
tablespoonfuls of treacle. To be taken hot.

706. LINSEED TEA.

Put an ounce of linseed and half an ounce of Spanish liquorice
into a jug; pour over a pint and a half of boiling water; cover
close, and let it stand till cold. Strain off. To be made hot as
wanted, or taken cold.

707. LEMONADE.

Four lemons, quarter of a pound of loaf sugar, and three pints
of boiling water; rub some sugar on the rinds of two of the
lemons till it is yellow. Strain the juice of the four ; put the
sugar and juice into a jug, and pour over the water. Cover it
till cold.

708. CREAM OF TARTAR.

(A cooling drink.)

Put half an ounce of cream of tartar, the juice of one lemon,
and two tablespoonfuls of sifted sugar into a jug, and pour over
a quart of boiling water. Cover till cold.

709. TOAST WATER.

Toast a piece of bread, two inches square, till perfectly brown
through, but not at all burnt ; put it into a jug, and pour over it a
quart of boiling spring or filtered water. Cover till cold.

710. MUTTON TEA.

Cut up into small pieces three pounds of lean mutton ; put it
into an enamelled stewpan with an ounce of Scotch barley and

MUTTON AND VEAL TEA. MUTTON BROTH, ETC. 243

a quart of cold water ; stir it frequently till it boils ; then skim
with care. Simmer for three hours ; add a saltspoonful of salt.
Take out the mutton, and strain off the tea, rubbing as much
of the pulpy part of the barley through the sieve as will pass
without much pressure. Skim off every particle of fat before serving.

Note. — The mutton may be served in the kitchen as follows : — Season
the barley with a saltspoonful of salt, the same of pepper, a teaspoonful of
vinegar, and a finely-chopped onion. Mince the mutton, put an ounce of
dripping into a saucepan, and when dissolved put in the mutton and barley
to become quite hot.

711. MUTTON BROTH.

Three pounds of scrag of mutton, one turnip, a sprig of parsley,
the heart of a white lettuce, a teaspoonful of salt, and three pints
of cold water ; put these on in an enamelled saucepan, and
simmer for three hours and a half, skimming constantly. If rice
or tapioca be added, it must be boiled separately till tender, and
put into the broth after it is strained, then boiled for ten minutes.

712. CHICKEN BROTH.

Cut up a fowl, and break the leg bones ; put it into a stewpan,
with a quart of cold water, a teaspoonful of salt, and a teaspoonful
of loaf sugar. Boil gently, skimming constantly, for four hours.
Strain into a basin. When cold, take off the fat. Make a cupful
hot when required.

Note. — With this broth a little tender macaroni may be served for a
change. Boil the macaroni in plenty of water, with half a saltspoonful of
salt in it, till quite tender, drain on a sieve, and cut into half-inch lengths.

713. VEAL TEA.

Cut up, into small pieces, three pounds of lean veal ; put it into
an enamelled saucepan, with three pints of cold water and a salt-
spoonful of salt. When it boils, skim very carefully. Simmer
for three hours. Strain into a basin, and when cold remove
every particle of fat. When required, pour half a pint, while
boiling, on to a teaspoonful of arrowroot mixed with a dessert-
spoonful of the cold veal tea.

714. VEAL BROTH.

Make the broth exactly as the tea preceding, adding the white
heart of a lettuce, two white leaves of endive, half a turnip, and

244

ITEMS FOR INVALIDS.

a sprig of parsley. Omit the arrowroot, and serve with fresh-
toasted bread, cut iuto small dice.

Note.— The veal is good cold, eaten with salad dressed with pepper, salt,
oil, and vinegar, for the kitchen.

715. CALF’S FOOT BROTH.

Split a calf’s foot, and put it into a fireproof jar, with a pint
and a half of new milk and the same quantity of water, a salt-
spoonful of salt, and a teaspoonful of sifted sugar ; tie down the
jar, and bake in a slow oven for eight hours. Strain through a
sieve into a basin, and when cold remove the fat. This broth
may be served either sweet (sugar and lemon juice) or savoury
(salt and lemon juice).

Note. — The meat makes a savoury dish as follows Remove all the
hones, cut up the meat into small pieces, season with a slialot, finely chopped,
half a saltspoonful of salt, a quarter of a saltspoonful of pepper, a quarter of
a grain of cayenne, a grate of nutmeg, a quarter of the peel of one lemon,
grated, the whole of the juice, strained, ten drops of tarragon vinegar ; put
it. into a stewpan with two ounces of butter, and stir for a quarter of an hour.
Serve, either hot, or press it into a mould to serve cold at breakfast.

716. BEEF TEA.

The beef must be very fresh. Take four pounds of the upper
side of the round, cut it into small pieces (leave out every bit of
fat), put it into a jar with a saltspoonful of salt and three pints of
cold water ; tie it closely down, place it in a saucepan of water,
and let it boil gently for five hours. Strain and serve with fresh-
made dry toast cut into fingers. The precaution of passing a
piece of stale crumb of bread over the surface, lest there be any
particle of fat, will be well observed.

Note. — Boiled rice or tapioca may be added if liked.

717. MIXED MEAT TEA.

One pound of lean beef, one pound of lean veal, one pound of
lean mutton, all very fresh, and cut up into small pieces. Put
the meat into a bright stewpan with three pints of water, a salt-
spoonful of salt, and simmer gently, skimming often, for four
hours, then strain. Twenty minutes before serving moisten a
teaspoonful of Du Barry’s Revalenta Arabica with a wineglassful

ARROWROOT AND GROUND RICE PUDDINGS, ETC. 245

of cold water, and stir into half a pint of the tea ; boil slowly for
twenty minutes.

Note. — Du Barry’s Revalenta Arabica will be found an ex«ellent food for
invalids and convalescents.

PUDDINGS FOR INVALIDS.

(Must have no flavouring, but sugar, wine, brandy, or cream may be added
only when ordered by the doctor. Extreme care must be used in the making;
and strict attention paid to the quantities and time given in the receipts,
which will always ensure success.)

718. ARROWROOT PUDDING.

Beat the yolks of two new-laid eggs, boil the third of a pint of
new milk with an ounce of loaf sugar in it. Mix a large tea-
spoonful of arrowroot with a dessertspoonful of cold milk ; pour
over the boiling milk ; let it get nearly cold, then beat in the
eggs. Put it into a basin, tie it closely over, and boil quickly for
twenty minutes, or it may be baked in a quick oven for ten
minutes or a quarter of an hour.

719. GROUND RICE PUDDING.

Mix a teaspoonful of finely-ground rice with a dessertspoonful
of cold milk, pour over half a pint of boiling (new) milk ; put it
into an enamelled saucepan, and stir over the fire for half an
hour. Sweeten with three teaspoonfuls of sifted sugar. Set the
saucepan aside for five minutes. Beat the yolk of one new-laid
egg, add it to the rice, and stir over the fire for one minute after
it comes to boiling heat. This pudding may be served either hot
or cold.

720. TAPIOCA PUDDING.

Boil a dessertspoonful of fine fresh tapioca in three-quarters of
a pint of new milk for two hours, stirring frequently ; add four
teaspoonfuls of sifted sugar. Beat the yolks of two new-laid eggs.
Stand the saucepan aside for five minutes, then add the eggs, and
stir quickly over a gentle fire for one minute after it comes to
boiling heat. Serve hot or cold.

721. SEMOLINA OR SAGO PUDDING.

Make either exactly as tapioca, boiling only an hour and a
quarter, instead of two hours.

246

ITEMS FOR INVALIDS.

722. RICE PUDDING.

Wash carefully a dessertspoonful of the best rice, boil it in half
a pint of new milk for an hour and a half (longer, if not perfectly
tender), stirring frequently ; sweeten with four teaspoonfuls of
sifted sugar. Beat the yolks of two new-laid eggs for ten
minutes, during which time let the rice be off the fire ; stir in
the eggs, and, when well mixed, stir it over a gentle fire for one
minute after it is at boiling heat. Serve, either hot or cold, as
the invalid may prefer.

723. OSWEGO PUDDING.

Boil a dessertspoonful of loaf sugar in a gill and a half of new
milk, moisten a tablespoonful of Oswego flour with half a gill of
cold milk and one new-laid egg, well beaten ; add the sweetened
milk while hot, but not boiling. Bub a small basin slightly with
fresh butter, pour in the mixture, tie a cloth over ; plunge the
basin into fast-boiling water, and boil fast for eighteen minutes.
Turn out, and serve immediately.

724. HASTY PUDDING OF OSWEGO.

Boil three-quarters of a pint of new milk ; stir in two table-
spoonfuls of Oswego flour ; boil five minutes ; add one new-laid
egg, well beaten ; boil one minute more. Turn the pudding on
to a hot plate, and serve immediately, with honey or cream, as
may be permitted by the doctor.

725. ISINGLASS AND EGGS.

Boil in the third of a pint of water the third of an ounce of
the best isinglass and a dessertspoonful of sifted loaf sugar ; when
quite dissolved, add three drops of orange-flower water and the
yolks of two new-laid eggs, well beaten ; boil up for one minute.
Strain through muslin into a small mould, and when cold serve.

726. CRUMB PUDDING, WITH ARROWROOT SAUCE.

Put an ounce of bread without crust into a cool oven till per-
fectly dry, but not coloured ; pound it to a fine dust ; mix with
it an ounce of loaf sugar, a quarter of a pint of new milk, and
one fresh egg, well beaten ; beat for twenty minutes. Butter a

MINCED CHICKEN. FILLET OF SOLE.

247

basin, pour in the pudding, tie it over, and boil rapidly for half
an hour. Make a sauce as follows : — Mix a saltspoonful of arrow-
root with a teaspoonful of cold water, pour over half a gill of
boiling water, stir in two teaspoonfuls of silled sugar ; beat the
yolk of a new-laid egg, add it to the sauce, and beat it over the
fire for one minute after it is at boiling heat. Serve over the
pudding.

Note. — The pudding is excellent without sauce, hut less nutritious.

727. A LIGHT PUDDING.

Beat the white of one and the yolks of two fresh eggs ; mix in
two tablespoonfuls of well-baked flour and half a pint of new
milk ; beat the batter for twenty minutes, cover it over, and let
it stand two hours in a cold place. Butter a basin, beat the
batter again for ten minutes, and pour it in. Dip a cloth into
boiling water, dredge the centre with flour, the size of the basin,
tie it over, and plunge it into plenty of boiling water ; shake it
in the water for a few minutes, then boil fast for half an hour.
Mix a quarter of a pint of new milk with a dessertspoonful of
baked flour and a tablespoonful of moist sugar ; stir over the fire
till it thickens, then simmer ten minutes. Take up the pudding,
pour over the sauce, and serve immediately, uncovered.

728. MINCED CHICKEN.

Cut the meat off a small chicken, free it from skin and sinews,
and crack the bones. Put the bones and trimmings into an
enamelled saucepan with a pint of water and a saltspoonful of
salt, and simmer, skimming frequently, for two hours and a half ;
then strain and skim off all the fat. Mince the meat, and dredge
over it a teaspoonful of Oswego flour ; put it into the gravy, and
simmer (stirring often) for twenty-five minutes ; then serve, with
toasted bread sippets. Cooked chicken may be used ; in that case
omit the Oswego, and add the well-beaten yolk of a new-laid egg,
stirred in for one minute before serving, and simmer only for ten
minutes.

729. FILLET OF SOLE.

Have one fillet of a fine fresh sole, put it into a bright stewpan
with a teacupful of cold water, let it simmer ten minutes after

248

ITEMS FOR INVALIDS.

it boils ; beat the yolk of a new-laid egg ; place the sole on a hot
plate, stir the egg into the water till it thickens, and pour over
the sole as sauce. Serve at once.

730. CONVALESCENT’S SOUP.

A small sheep’s head nicely washed and split ; two pounds of
fresh lean beef, half of a small turnip, half of a small lettuce, or
endive, a saltspoonful of salt, a saltspoonful of loaf sugar, a salt-
spoonful of fresh made mustard, and three pints of cold water.
Simmer gently, skimming frequently for two hours. Take out
the head, cut the meat off the cheeks in neat half-inch pieces, free
from fat; put the bones and trimmings back into the soup.
Moisten two dessertspoonfuls of fine dry oatmeal with half a gill
of cold water, stir it into the soup, and continue to simmer for
two hours, then strain. Put the pieces of meat into the soup ;
simmer three-quarters of an hour longer, skim off every particle
-of fat, add two tablespoonfuls of port wine, and serve the quantity
required immediately. There will be about a pint and a half
of soup.

731. BOILED EEL FOR CONVALESCENTS.

The eel should weigh about three-quarters of a pound. Skin
it and cut off the fins. Place it on a gridiron over a bright fire
at a distance for ten or twelve minutes to draw out the oily fat ;
then scrape it well, and wash it in warm water. Put it into a
quart of hot water, with a small teaspoonful of salt, and a bunch
of parsley, and simmer gently for eighteen or twenty minutes.
Serve with a little of the water, with a few parsley leaves in it,
pour over.

732. STEWED EEL FOR CONVALESCENTS.

Prepare the eel as directed in the preceding receipt ; cut it into
pieces two inches long, and stew in beef-tea (see receipt) half a
pint, for twenty-five minutes, simmering very gently. Skim off
the fat, add a tablespoonful of port wine, and serve immediately.

733. TRIPE FOR CONVALESCENTS.

About one pound of fresh (dressed) tripe ; wash it in cold
water, and cut it into neat square pieces ; take out nearly all the
fat. Put it into a bright stewpan, with one pound of fresh lean

TRIPE AND COW HEEL.

2-19

beef cut into small pieces, a small saltspoonful of salt, the same of
sifted sugar, and of fresh-made mustard, and about a pint of cold
water. Boil up slowly, skim, then simmer gently for three hours.
Skim and stir frequently, to prevent the tripe burning to the
bottom. Mix a small dessertspoonful of Oswego flour with a
wineglassful of cold water, and stir in ; simmer five minutes
longer. Take out the tripe, place it on a hot dish, strain the
gravy over, and serve immediately.

734. TRIPE STEWED IN MILK.

Follow the. preceding receipt, substituting milk for water and
leaving out the beef.

735. COW HEEL FOR CONVALESCENTS.

Wash a fresh -boiled cow heel in cold water, cut the meat off
the bones in neat square pieces ; put it into a bright stewpau
with one pound of lean veal, uncut, a saltspoonful of salt, a salt-
spoonful of sifted sugar, a mustardspoonful of fresh-made mustard,
and a pint of cold water. Boil up slowly, sldm, then simmer
gently for three hours ; skim and stir frequently. Mix a tea-
spoonful of arrowroot with a wineglassful of cold water ; take out
the veal, and stir in the arrowroot, add two tablespoonfuls of
good brown sherry, and serve immediately.

736. COW HEEL STEWED IN MILK.

Follow the preceding receipt, omitting the veal and substi-
tuting milk for water. Half an hour before serving, mix a dessert-
spoonful of arrowroot with half a gill of cold milk, and stir in ;
omit the sherry.

250

PLAIN COOKERY.

737. BOILED BRISKET OF BEEF AND BRUIS.

This part should be in pickle ten days. Have a neatly-cut
square piece ; put it into an iron pot, and well cover it with
water. Let it come slowly to the boil, then simmer as gently
as possible till done, skimming frequently. Allow half an hour
to the pound after it boils. One hour before the beef is done, cut
a round of bread three-quarters of an inch thick, and put it
into the liquor to boil. Serve the beef with some of the liquor
poured over it, and carrots or greens round the dish. Place the
bread (bruis) on a dish, skim off a teacupful of fat from the liquor,
pour it over, sprinkle it with pepper, and serve with the beef.

Note.- — Reserve the liquor in an earthen uncovered pan for soup.

738. SILVER SIDE OF THE ROUND OF BEEF, BOILED.

Let the beef be in pickle for one week. Put it into cold
water. When it boils, skim. Simmer veiy gently till done,
allowing fourteen minutes to the pound. If carrots be boiled
with the beef, allow two hours for them.

Note. — Reserve the liquor in an earthen pan.

739. BUBBLE AND SQUEAK.

(Second dressing.)

Mash four potatoes, chop a plateful of cold greens, season
with a small saltspoonful of salt and the same of pepper ; mix
well together, and fry in dissolved dripping or butter (three
ounces), stirring all the time. Cut about three-quarters of a
pound of cold boiled beef into neat thin slices. Fry slightly, over
a slow fire, six minutes. Put the vegetables round the dish and
the meat in the centre. Serve very hot.

740. COL-CANNON.

(Second dressing.)

Chop fine, cold carrots, potatoes, and greens ; season with a
half a saltspoonful of salt and pepper ; rub through a wire sieve.

ECONOMICAL SOUP. HARD DUMPLINGS. 251

Fry in dissolved dripping or butter, stirring all the time. Cut
some thin slices of cold boiled beef, fry slightly. Place the vege-
tables in a cone-shape in the centre of the dish, and the beef
round it. Serve very hot.

741. ECONOMICAL SOUP, No. 1.

Skim the fat off the liquor the beef was boiled in ; put it into
a cloth and press out the moisture. Slice three onions and one
head of celery, and fry them in the fat to a pale brown colour.
Boil a quart of split peas in a quart of water till tender ; beat
them with a wooden spoon, pour over the beef liquor, add the
vegetables, and boil six hours, keeping it well stirred. Mix
four tablespoonfuls of dry flour, a teaspoonful of flour of
mustard, a saltspoonful of black pepper, half a grain of cayenne,
a tablespoonful of moist sugar, a teaspoonful of dried mint, in fine
powder, a dessertspoonful of vinegar, and three-quarters of a pint
of cold water ; pour it into the soup, and stir till it thickens.
Boil an hour longer. Cut some slices of bread a quarter of an inch
thick into dice, and fry in plenty of good dripping or butter till
brown. Drain before the fire on a sieve. Pour the soup into a
tureen, throw in the fried bread, and serve immediately, with
finely-powdered mint on a plate.

742. UPPER SIDE OF THE ROUND OF BEEF, ROASTED.

Hang the beef before a good fire ; dredge it with flour ; let
it be rather close to the fire for a quarter of an hour, then
withdraw it to a little distance and roast slowly. Baste constantly
till done ; allowing a quarter of an hour to the pound. Dish the
beef, pour off the dripping, mix the gravy which is under it with
a cup of boiling water and a saltspoonful of salt ; pour it over
the beef, and serve with hard dumplings.

743. HARD DUMPLINGS.

One pound of well-dried flour, a saltspoonful of salt, and sufficient
cold water to make a stiff paste ; knead it well for ten minutes.
Make it up into six dumplings ; throw them into boiling water,
and boil rapidly, stirring them from the bottom, for three-
quarters of an hour. Serve immediately.

252

PLAIN COOKING.

744. SUSSEX PUDDING.

Make a dough as in the preceding receipt ; roll it in the form
of a bolster, and boil in a cloth for an hour. Cut it into slices
half an inch thick, and place them under any joint that is roasting
for twenty minutes. They should be saturated with dripping,
and slightly browned.

745. STEWED BEEF, WITH VEGETABLES.

(Second dressing.)

Trim the cold roast beef neatly ; peel and slice two onions, one
carrot, one turnip ; put them into a stewpan, with two ounces
of beef dripping (or butter), and fry to a light brown colour.
Dredge over a tablespoonful of flour, a saltspoonful of salt, the
same of pepper and mustard ; add the cold gravy and a cup of
water. Put in the beef. Pour over a dessertspoonful of vinegar
and the same of mushroom-ketchup, and simmer gently for an
hour. Serve with the vegetables round the beef, and with
dough dumplings in another dish.

746. DOUGH DUMPLINGS.

One pound of bread dough. Let it stand near the fire till
wanted. Make it up into six dumplings, throw' them into boiling
water, boil twenty minutes, and serve immediately.

747. HASHED BEEF, WITH SUET DUMPLINGS.

(Second dressing.)

Cut up the cold stewred or roast beef into neat slices ; season
with a saltspoonful of pepper and a small teaspoonful of salt ( for
(me poinul). Dredge both sides of the beef with dry flour. Put
it. into a stewpan, writh a sliced onion, half a pint of gravy or
v'ater, and let it simmer, very gently, twenty minutes. Chop
quite fine three ounces of beef suet, mix it with six ounces of
dry flour, add enough cold water to make it into a stiff paste.
Make it up into small balls (less than a walnut), throw them into
the hash as soon as it is boiling hot, and serve, when done, in the
same dish, placing them round the meat.

Note. — The dumplings require twenty minutes’ boiling.

SHIN OF BEEF. BEEF STEAK TIE.

253

748. STEWED SIIIX OF BEEF.

Have a shin of beef about six pounds weight, divided into six
pieces. Slice two onions, two carrots, one turnip, one head of
celery. Tie in a piece of muslin four cloves, six allspice, eight
peppercorns, a laurel leaf, a bay leaf, two sprigs of parsley, one of
thyme, one of marjoram. Put the whole into an iron pot with
three pints of water, and simmer as gently as possible, for four
hours. As soon as it begins to boil, skim very carefully, and
continue to do so till done. When it has simmered for two hours,
put in a tablespoonful of moist sugar, a dessertspoonful of salt, two
teaspoonfuls of fresh-made mustard, a teaspoonful of black pepper,
half a grain of cayenne, a dessertspoonful of good anchovy- sauce,
and a tablespoonful of vinegar. When done, skim off all the fat,
and take out the muslin bag, and serve.

749. SHIN OF BEEF, WITH CABBAGE.

(Second dressing.)

Take out the bones of what remains of the stew, cut up the
meat into small pieces, chop a cupful of pickled red cabbage, mix
it with the meat, and put it with the gravy into a stewpan.
Simmer ten minutes, and serve.

750. BEEF STEAK AND ONIONS.

Cut three or four onions into thin slices, and steep them in
cold water, with a teaspoonful of salt in it, for two hours. Drain
off the water, and spread the onions on a cloth before the fire to
dry. Put three ounces of good dripping into a fryingpan, and
when it is melted put in the onions. Sprinkle over a saltspoonful
of pepper and a saltspoonful of salt ; turn them constantly, and
fry to a nice brown colour. Have the steak off the buttock, and
cut half an inch thick ; broil it over a brisk fire for ten or fifteen
minutes; turn it twice with steak -tongs or by placing a fork in
the fat or skin. Serve the steak on a very hot dish, with the
onions strewed over it.

751. BEEF STEAK PIE.

About two pounds and a half of steak, half an inch thick, eufc
into pieces three inches long and two broad ; season with three

254

PLAIN COOKING.

saltspoonfuls of pepper, and two teaspoonfuls of salt. Make a
paste as follows : — Mix eleven ounces of flour with a teacupful of
cold water and a pinch of salt ; knead it well, roll it out, and
put in the centre half a pound of good dripping ; turn over the
sides and roll out six times ; line the edge of the dish with strips,
of paste ; moisten with cold water ; put in the steak with a gill of
cold water ; roll the rest of the paste out to the size of the dish ;
put it over ; press round the edge to make it adhere ; trim round
with a sharp knife ; notch the edge at inch distances. Make a
hole in the centre, and bake in a slow oven for two hours and
three-quarters.

Note. — This pie is large enough, for four or five persons.

752. BEEF STEAK PUDDING.

Cut up about a pound and a quarter of beef steak into pieces
an inch broad and three inches long ; season with a good salt-
spoonful of pepper and a small teaspoonful of salt. Make a crust
with three-quarters of a pound of flour, and either half a pound
of dripping or six ounces of chopped suet, and sufficient cold
water to make it into a stiff paste ; roll it out ; rub a basin with
dripping ; line it with the paste ; press it flat where it folds
over ; put in the steak and half a teacupful of water ; cover over
with a small round piece of paste ; press it to make it adhere ;
tie over a cloth, and plunge the basin into a saucepan of boiling
water ; boil fast for three hours and a half if the crust be made
of dripping, and four hours if of suet. Loosen round the edge
with a knife, turn out carefully, and serve hot.

Note. — Beef-skirt may be used instead of steak ; take off all the skin,
and boil the pudding one hour longer.

753. STEWED OX KIDNEY.

Cut up the kidney into pieces half an inch thick ; take off the
skin and pith, sprinkle over a saltspoonful of pepper, a small tea-
spoonful of salt, a quarter of a grain of cayenne, and a tablespoon-
fld of dried flour ; put it into a stewpan with a small onion, finely
chopped, and sufficient water to well wet the kidney ; shake the
pan frequently, and let it simmer three-quarters of an hour.
Pour in a dessertspoonful of vinegar, and serve very hot.

OX KIDNEY PUDDING. OX HEART.

255

754. OX KIDNEY IRISH STEW.

Trim off the skin .and pith, and cut the kidney into twelve
equal sized pieces ; season with a saltspoonful of pepper, a tea-
spoonful of salt, a grain of cayenne ; put it into a stewpan with a
large onion, chopped, and a quarter of a pint of water ; boil up
and skim. Pare five or six potatoes, and place them round the
pan ; simmer gently for three-quarters of an hour, or rather more,
if the potatoes be large. Serve, neatly arranged on the dish, and
very hot.

755. OX KIDNEY PUDDING.

Cut up and season the kidney as directed in the preceding
receipt; rub half a pound of good dripping, or six ounces of
finely-chopped suet, into three-quarters of a pound of flour;
moisten with cold water and knead into a firm paste ; roll out a
quarter of an inch thick ; grease a pudding basin and line it with
the paste, pressing it flat where it folds over; put in the kidney
and a teacupful of cold water; cover the top with a circular
piece of paste ; press it to make it adhere ; tie over a cloth ;
plunge the basin in a saucepan of boiling water, and boil fast for
three hours and a half if dripping be used, four hours if suet.
Loosen round the edge with a* knife, turn out the pudding, and
serve very hot.

756. OX HEART, ROASTED.

Well wash the heart and free it from blood ; wipe it quite dry,
Make a stuffing as follows : — Chop fine a quarter of a pound of
beef-suet ; mix with it two ounces of bread crumbs, a tablespoon-
ful of chopped parsley, a saltspoonful of mixed herbs in fine
powder, a quarter of a grain of cayenne, a grate of nutmeg,
one shalot, finely chopped, half a saltspoonful of salt, the same
of black pepper ; stir in one beaten egg ; fill the heart ; spread a
sheet of paper thickly with good dripping, tie it over the heart,
and roast before a good fire, not very near, for two hours, con-
stantly basting ; remove the paper ; pour off the dripping ; add a
teacupful of boiling water and a saltspoonful of salt to the gravy
dripped from the heart. Place the heart on a very hot dish,
pour over the gravy, and serve, with a pot of currant jelly on a
plate.

256

PLAIN COOKING.

757. HASHED OX HEART.

Cut the heart into slices a quarter of an inch thick, sprinkle
both sides slightly with pepper, salt, and dried flour ; chop quite
fine half a small onion ; put it into a stewpan, with a teaspoonful
of coarse brown sugar, and a dessertspoonful of vinegar ; when
the sugar is dissolved, pour in a quarter of a pint of either gravy
or water ; put in the heart ; shake the pan ; put it near a slow
fire, and simmer gently for twenty minutes. Serve very hot.

758. SAUSAGE MEAT PIE.

Mince quite fine one pound of sheep’s liver, one pound of
lean beef, half a pound of fat pork, and three onions; season
with two teaspoonfuls of salt, two saltspoonfuls of pepper, a grain
of cayenne, a teaspoonful of flour of mustard, and a teaspoonful
of sugar. Rub two ounces of bread through a wire sieve ; mix
all together ; add two tablespoonfuls of cold water ; press the
mince into a pie-dish, put a thin slice of fat pork on the top, and
bake in a slow oven for an hour and three-quarters. May be
served either hot or cold.

75t). REEF SAUSAGE PUDDING.

Make a paste with one pouiu? of flour and half a pound of
dripping. Line a basin, put in a pound and a half of beef
sausages ; roll out a circular piece, wet the edges, and make it
adhere to the lining paste ; boil rapidly for two hours and a half.
Turn out carefully, and serve very hot.

7G0. BOILED LEG OF MUTTON, WITH CAPER SAUCE.

Put the mutton into an iron pot, and cover it well with cold
water; boil up quickly; skim, then simmer gently till done,
allowing a quarter of an hour to the pound. Knead an ounce of
butter with a tablespoonful of dried flour, arid stir into half a pint
of the liquor the mutton is boiled in ; add a tablespoonful of
chopped capers or gherkins, a teaspoonful of vinegar, boil ten
minutes and pour over the mutton. Carrots and turnips may be
boiled with the mirtton : the carrots require two hours, the tur-
nips one. Reserve the liquor in an earthen uncovered pan for
the following soup.

HASHED AND CURRIED MUTTON. LEG OF MUTTON. 257

761. ECONOMICAL SOUP, No. 2.

Put into a saucepan one pound of pieces of stale bread, three
large onions, sliced, any cold vegetables, a tablespoonful of salt, a
teaspoonful of pepper, a bunch of parsley, a sprig of maajoram,
a sprig of thyme, a bay leaf, and half a clove of garlic ; take off
the fat, and pour over the mutton liquor ; boil for two hours ;
rub through a fine hair sieve ; add a pint of new milk, boil up,
and serve at once.

762. HASHED BOILED MUTTON.

(Second Dressing.)

Cut some slices of cold boiled mutton a quarter of an inch
thick ; season each side with pepper and salt, and dredge both
sides with flour ; let the meat remain an hour to receive the
seasoning. Fry in mutton fat two onions till quite brown ; drain
off the fat before the fire ; fry the meat slightly in the same fat ;
put the meat, the onions, and half a pint of either gravy or water
into a stewpan with two picked walnuts, chopped fine, and a
tablespoonful of the vinegar ; simmer very gently for half an hour ;
garnish with three-cornered sippets of toasted bread placed at
equal distances. Serve quite hot.

763. CURRIED BOILED MUTTON.

Cut into neat slices three-quarters of a pound of cold boiled
mutton ; sprinkle over it a teaspoouful of salt, two dessertspoon-
fuls of curry-powder, and a tablespoonful of flour ; chop one
onion quite fine ; add that. Put the mutton into a stewpan with
half a pint of gravy, if you have it, and if not, water ; shake
the pan frequently, and let it simmer very gently for an hour and
a half. Wash half a pound of rice, and boil it in a quart of water
for twenty-five minutes ; drain it on a sieve, and put it into the
oven for five minutes to dry. Place the rice round the dish
neatly, and put the curry in the centre. Serve very hot, and
with it a glass of mixed pickles separate.

764. LEG OF MUTTON, ROASTED.

A leg of mutton should be kept ten days. Hang it before a
large brisk fire, quite near, for a quarter of hour, baste it
well, withdraw it to a distance, and let it roast slowly, basting it

258

PLAIN COOKING.

constantly : a quarter of an hour to the pound will be required.
Half an hour before serving, dredge it slightly with dried flour,
and sprinkle over a saltspoonful of salt ; continue to baste. Serve
on a very hot dish. Pour off the dripping ; add a teacupful of
boiling Avater to the gravy that has dripped from the mutton, and
pour into the dish.

Note. — If the weather be frosty, eighteen minutes must be added to the
time.

7G5. ROAST SHOULDER OF MUTTON.

Cut out the vein from the under part ; alloAv sixteen minutes
to the pound, as a shoulder is generally liked Avell done ; hang
it before a good fire, and baste constantly. Half an hour before
serving, dredge it Avith a little dried flour, sprinkle over half a
saltspoonful of salt, and continue to baste ; pour off all the fat ;
add a teacupful of boiling water to the gravy that has dripped
from the mutton, pour it on the dish, and serve very hot. If
onion sauce be ordered, make it as folloAvs : — Boil four onions in
plenty of water, Avith a teaspoonful of salt in it, for half an hour ;
press out the Avater, chop the onions quite fine, boil them small ;
add half an ounce of butter. Serve in a tureen.

766. HASHED ROAST MUTTON.

Peel and slice a large onion, put it into a steAvpan, Avith a
dessertspoonful of brown sugar and a tablespoonful of vinegar ;
simmer till quite brown. Cut into neat slices about three-
quarters of a pound of cold roast mutton ; sprinkle over a salt-
spoonful of salt, a saltspoonful of black pepper, half a grain of
cayenne, and two dessertspoonfuls of dried flour. Put it into the
steAvpan Avith the onions ; pour over a quarter of a pint of either
gravy or Avater, tAvo tablespoonfuls of Avalnut-ketchup, and simmer
for half an hour ; shake the pan frequently. Garnish Avith toasted
bread, cut into three-cornered sippets and placed at equal dis-
tances round the hash. Serve very hot.

767. MUTTON AND POTATO PIE.

Cut fip about three-quarters of a found of cold roast mutton,
season Avith a saltspoonful of pepper and a saltspoonful of salt.
Mash two pounds of potatoes to a poAvder; add three ounces of

SEA PIE. nARICOT OF MUTTON.

259

dissolved dripping, a saltspoonful of salt, and mix them into a
paste. Line a flat dish with a thin layer of potato ; put in the
mutton ; pour over a cupful of made gravy ; cover over with the
potato ; smooth the top with a knife, and bake in a moderate
oven for three-quarters of an hour. Turn it once or twice, that it
may be equally browned.

768. PLAIN GRAVY FROM BONES.

Chop the bones of any cold meat, poultry, or game into small
pieces. Fry an onion with a teaspoonful of brown sugar till of
a good dark colour. Put the bones, the onion, a saltspoonful of
salt, four peppercorns, two allspice, one clove, one bay leaf, and a
pint and a half of cold water into a stewpan ; simmer for three
hours. Mix a tablespoonful of dried flour, a mustard spoonful of
fresh-made mustard, half a saltspoonful of black pepper, a tea-
spoonful of anchovy sauce, and a teacupful of cold water ; stir it
into the gravy, and continue to simmer half an hour longer.
Strain.

769. SEA PIE.

Sea pie is better made with raw meat, but it is very good with
either cold roast mutton or beef. Cut up about a pound into
slices a quarter of an inch thick; season with a teaspoonful of
salt and a large saltspoonful of pepper. Chop fine two onions.
Make a paste with a pound of flour and half a pound of either
suet or dripping. Line a tin cake mould with the crust ; put in
the mutton, with half a pint of gravy ; cover over the top neatly
with the paste, and steam for three hours. Turn it out carefully
on to a very hot dish, and serve immediately.

Note. — If raw meat be used, gravy is unnecessary, water will do, and it
must then be steamed four hours. Ox kidneys or sheep’s hearts make a
good sea pie.

770. HARICOT OF MUTTON.

Cut up into small dice one carrot, one turnip, a small head of
celery, the white part of two leeks,, and let them be in cold
water, with a spoonful of salt in it, for two hours. Drain off the
water. Have three or four chump chops, trim off some of the
fat, put it into a fryingpan, and when hot put in the chops ; fry
over a quick fire for four minutes, turning them once. Take out
the chops, and put in the vegetables, and fry them ten minutes,

s 2

260

PLAIN COOKING.

moving them that they may be browned all over. Dredge the
chops with a dessertspoonful of dried flour ; season with a tea-
spoonful of salt, a teaspoonful of black pepper, and half a grain
of cayenne. Put the chops and the vegetables into a stewpan,
with half a pint of gravy, a teaspoonful of soy, a tablespoonful of
mushroom-ketchup, and a teaspoonful of vinegar ; simmer as
gently as possible for an hour and three-quarters. Serve very hot.

771. STEWED BREAST OF MUTTON, WITH VEGETABLES.

Cut into dice, a quarter of an inch square, two carrots, one
turnip, three potatoes, two leeks, one parsnip. Cut the mutton
into pieces three inches long and two broad ; fry it till brown ;
then, in the fat that comes from it, fry the vegetables. Put all
into a stewpan, with a teaspoonful of sugar, a teaspoonful of salt,
the same of black pepper, and three-quarters of a pint of water ;
let it come quickly to the boil ; skim very carefully ; add half a
pint more water ; skim, and then let it simmer gently for two
hours. Skim off all the fat ; throw in half a wineglassful of
vinegar ; simmer ten minutes more, and serve very hot, the meat
in the centre and the vegetables round.

772. TOAD IN A HOLE.

Beat two eggs, stir in four tablespoonfuls of dried flour, add half
a saltspoonful of salt and a pint and a quarter of milk ; beat the
batter for twenty minutes. Grease a pie-dish, and pour it in ; bury
in the batter a piece of beef or mutton (about a pound and a half) ;
bake in a moderate oven for an hour and three-quarters.

773. MUTTON PUDDING.

Cut up into three-inch pieces either slices from the leg, or
chops from the neck ; take off nearly all the fat ; season a pound
and a quarter of mutton with a teaspoonful of salt, piled, and two
saltspoonfuls of pepper. Make a crust with three-quarters of a
pound of flour, half a pound of dripping, or six ounces of suet.
Line a basin with the crust a quarter of an inch thick, put in the
meat and a teacupful of cold water, cover closely with a lid of
paste, tie over a cloth, put it into boiling water, and boil fast for
four hours ; loosen round the edge with a knife, and turn out
carefully. Serve very hot.

IRISH STEW. BARLEY BROTH AND SHEEP’S HEAD. 261

774. MUTTON PIE.

Cut up and season the mutton as directed in the preceding
receipt, and make a crust with dripping as directed ; roll it out
six times, and let it stand in a cold place before making the pie ;
bake it in a moderate oven for two hours.

775. IRISH STEW.

About two pounds of the best end of a neck of mutton cut into
neat chops ; season with three saltspoonfuls of black pepper and
the same of salt; slice thin three onions, put them into a 'stew-
pan ; place the mutton closely over; pour in just sufficient cold
water to reach, but not quite cover the mutton ; let it boil up ;
skim, and simmer very gently for an hour and a quarter. Peel
two pounds of mealy potatoes, all the same size ; wash them, and
place them on the. mutton ; simmer half an hour longer, and
serve on a very hot dish.

776. BAKED IRISH STEW.

Have about two pounds of mutton, neck or loin ; peel and slice
four onions ; peel three pounds of potatoes, and cut them in
halves ; season the whole with two teaspoonfuls of salt and three
saltspoonfuls of black pepper ; lay them in a deep dish or pan in
layers ; add about three-quarters of a pint of water ; cover with
another dish, and bake in a moderate oven for an hour and three-
quarters or two hours.

Note. — Beef steak, ox kidneys, or sheep’s hearts may be used for Irish
stew, either boiled or baked.

777. BARLEY BROTH AND SHEEP’S HEAD, WITH
MASHED POTATOES.

Well wash a sheep’s head ; put it into a stewpan, with two
onions, one turnip, one carrot, one leek, all thinly sliced, two
ounces of Scotch, barley, a dessertspoonful of salt, a saltspoonful
of sugar, a saltspoonful of pepper, two sprigs of parsley, one of
thyme, one of majoram, tied together ; pour over two quarts of
•water ; stir the barley from the bottom frequently, and skim with
care ; simmer two hours and a half. Take out the head ; skin
the tongue ; mash eight or nine potatoes with a wooden spoon ;

262

rLAIN COOKING.

add two ounces of dripping and a teacupful of boiling milk ;
place the potatoes on a flat dish ; put the head on the potatoes ;
sprinkle over a saltspoonful of salt, half the quantity of pepper,
and a tablespoonful of fine crumbs of bread. Put about an ounce
of dripping in small pieces on the head to baste it ; put it into a
quick oven, and bake half an hour. Serve in the same dish it is
baked on. The potatoes and the head should both be a nice brown
colour. Take out the herbs, skim off all the fat, and serve the
barley broth in a tureen.

778. TO CLARIFY DRIPPING.

Put the dripping into a saucepan of cold water, and let it stand
by the side of the fire till dissolved ; then boil up for a quarter
of an hour, and pour it into an earthen pan ; when cold, break it
into pieces, squeeze out all the water, and put the dripping into a
bright saucepan ; boil and skim for ten minutes ; strain into a
pan.

Note. — Dripping thus clarified is fit for almost any use ; for frying fish
and making family pastry, it will be found as good as butter or lard.

779. FILLET OF VEAL, STUFFED AND ROASTED.

Make a stuffing as follows : — Chop fine a quarter of a pound of
beef-suet and three sprigs of parsley ; rub through a wire sieve
an ounce and a half of crumb of bread ; beat one egg Avith a table-
spoonful of milk or water ; mix these together ; add a saltspoonful
of mixed sweet herbs, in fine powder, half a saltspoonful of salt,
half a saltspoonful of pepper, the tenth part of a nutmeg, the grated
peel of half a lemon ; place the stuffing under the flap ; secure it
by two or three skewers ; spread a sheet of white paper thickly
Avith good dripping, tie it over the veal, and hang it before a good
fire, for the first quarter of an hour near, then AvithdraAV it to
double the distance you Avould roast either beef or mutton ; baste
constantly and let it roast very slowly, alloAving twenty-eight
minutes to the pound (and in frosty weather half an hour). Half
an hour before serving, take off the paper, dredge the veal slightly
Avith baked flour ; put it nearer the fire, and baste it well. Knead
a tablespoonful of baked flour Avith an ounce of Imtter and a salt-
spoonful of salt ; stir into it half a pint of boiling Avater ; boil ten
minutes ; pour off the dripping ; add the gravy that has dripped

BOILED BACON. MINCED VEAL. PLAIN VEAL CURRY. 263

from the veal to the melted butter. Place the veal on a hot dish ;
pull out the skewers ; pour the gravy over, and serve, with a cut
lemon on a plate.

780. SHOULDER OF VEAL, STUFFED AND ROASTED.

Stuff, roast, and serve a shoulder precisely as a fillet of veal in
the preceding receipt.

781. BOILED BACON.

The ribs and the gammon are the best parts for boiling. Have
a compact square piece, about four pounds. Wash it and scrape
the under part quite clean ; put it into plenty of cold water ;
boil up slowly, skim, and draw the saucepan aside; let it simmer
as gently as possible for two hours. Pull off the skin, and sprinkle
the top over with light brown crumbs of bread, that have been
dried in the oven and pounded to fine dust. Garnish with
greens, broad beans, or cauliflower in sprigs.

782. HASHED OR MINCED VEAL.

(Second dressing.)

Chop quite fine one onion ; cut some thin slices of cold veal,
about one pound ; season with a small teaspoonful of salt, a
saltspoonful of pepper, a teaspoonful of vinegar. Dredge over
a tablespoonful of dried flour. Put it into a stewpan with half a
pint of water, or gravy if you have it. Shake the pan frequently,
and simmer for three-quarters of an hour. If to be mince, chop
the veal into pieces the size of a split pea ; serve with fresh-
toasted bread, cut into three-cornered sippets, placed round the
dish at equal distances.

783. WHITE MINCED VEAL.

(Second dressing.)

Follow the preceding receipt, leaving out the vinegar, and
using half a pint of new milk. Serve without sippets, and cut
lemons on a plate.

784. PLAIN VEAL CURRY.

- (Second dressing.)

Cut some cold roast veal into pieces a quarter of an inch thick,
one inch broad, and two inches long (about 1 lb.) ; season with.

264

PLAIN COOKING.

two dessertspoonfuls of curry powder, a teaspoonful of salt, a table-
spoonful of baked flour, and a teaspoonful of vinegar. Slice
three onions, and fry them to a pale brown colour in veal
dripping ; drain off the fat, and put them into a stewpan with
the veal; stir in half a pint of gravy or water, or half a pint of
new milk. Simmer very gently, and stir constantly for an hour
and a quarter. Boil half a pound of rice in a quart of water for
twenty -five minutes ; drain on a sieve, and dry before the fire,
or in the oven, for five minutes. Place the rice round a dish in
the form of a wall, and serve the curry in the centre. Chutney
or mixed pickles should be served with curry.

785. KNUCKLE OF YEAL, BOILED.

Put a knuckle of veal, about five pounds weight, into a stew-
pan; cover it with water, and simmer gently, skimming frequently,
for two hours and a half after it boils. Serve, either plain or
with parsley and butter. Reserve the liquor for soup.

786. KNUCKLE OF YEAL, STEWED WITH RICE.

Put the veal into a stewpan, with two chopped onions, three
saltspoonfuls of salt, one of pepper, a teaspoonful of sugar, and a
quart of water ; boil up, and skim carefully ; simmer very gently
for an hour and a half, skimming frequently. Wash half a pound
of rice, put it with the veal, and continue to simmer for another
hour. Serve very hot ; garnish with sliced lemon.

787. STEWED KNUCKLE OF YEAL, WITH PEAS OR BEANS.

Fry two onions to a light brown colour in fresh dripping ; put
them into a stewpan, with a tablespoonful of vinegar, a teaspoon-
ful of sugar, a saltspoonful of pepper, three saltspoonfuls of salt;
dredge in a tablespoonful of flour, and add, by degrees, a pint and
a half of water. Let the knuckle of veal be divided into six parts;
put it into the pan, and simmer very gently, skimming frequently,
for two hours and a half ; add a quart of fresh-shelled green peas,
or one pound of French beans, whole, a dessertspoonful of loaf
sugar, and continue to simmer for three-quarters of an hour
longer. Place the veal neatly on a dish, and pour the peas or
beans over it. Serve hot.

calf’s head, veal collops, with bacon. 265

788. CALF’S HEAD STEWED, WITH OYSTER-SAUCE.

Soak half of a small calf’s head (without the skin) for one
hour in cold water, with a teacupful of vinegar in it. Well wash
it in two or three waters ; put it into a stewpan, with two onions,
a bay leaf, a laurel leaf, a sprig of thyme, a sprig of marjoram,
two sage leaves, four sprigs of parsley, two cloves, four allspice,
six black peppercorns, half of a carrot, and a pint and a half of
cold water. Boil up quickly ; skim ; then simmer gently for an
hour and a half, skimming constantly. Take out the head, strain
the liquor ; add to it three tablespoonfuls of baked flour and
the strained liquor of three dozen of oysters ; boil up ; put the
head in again, and continue to simmer for three-quarters of an
hour longer ; add three dozen of oysters, simmer seven minutes,
and serve.

789. CALF’S HEAD, BOILED.

Prepare the head as directed in the foregoing receipt, and
simmer in three quarts of water for one hour and a half. Serve,
with parsley and butter poured over, and the tongue and brains
in a separate dish. Mince the brains ; season with a quarter of
a saltspoonful of pepper, half a saltspoonful of salt, a teaspoonful
of baked Hour, and half an ounce of butter ; stir over the fire for
seven minutes. Skin the tongue, place it on a dish, and the
brains round it.

Note. — Reserve the liquor for soup.

790. PARSLEY AND BUTTER.

Dip three or four sprigs of parsley into boiling salt and water
for one minute; chop the leaves quite fine ; knead two ounces of
butter with a tablespoonful of dried flour, and stir into half a
pint of boiling water. Simmer for ten minutes ; stir in the
parsley, and serve at once.

791. VEAL C0LL0PS, WITH BACON.

Have some slices of veal cut from either the shoulder or the
fillet ; divide them into pieces three inches long and two broad ;
beat them with a chopper ; dredge each side with baked flour.
Cut up about half a pound of bacon, take off the skin and the
edge of the lean (the rashers should be a quarter of an inch

266

PLAIN COOKING.

thick). Fry the bacon, place it on a dish before the fire. Fry
the veal in the bacon fat over a slow fire : it should take twenty
minutes. When nicely browned on both sides, place it on the
dish with the bacon round. Pour off the fat, dredge a dessert-
spoonful of baked flour into the frying-pan, put in half an ounce
of butter, shake the pan, and add a gill of water ; boil up for a
few minutes, add half a saltspoonful of salt, and serve in the dish
with the veal and bacon.

792. VEGETABLE SOUP.

Put into the liquor in which a knuckle of veal, or any other
fresh meat, has been boiled, one carrot, one turnip, two onions,
one lettuce, all cut into small pieces; add a dessertspoonful of
salt, the same of sugar, a saltspoonful of pepper, and a quarter of
a grain of cayenne. Boil for one hour ; then put in a pint, or
more, of peas, and continue to boil till they are tender, which
will be, according to the age, from twenty minutes to three-
quarters of an hour.

Note. — A nice soup may always be made from any fresh bones, using
vegetables as directed above in the summer, and in the winter split-peas, as
directed in the first receipt for soup in Plain Cookery.

793. LEG OF POKE, STUFFED AND KOASTED.

Chop fine three onions, rub to powder six sage leaves, add half
a saltspoonful of pepper and a saltspoonful of salt ; mix well
together. Have a leg of pork, about five pounds’ weight. Loosen
the flap from the meat with a sharp knife ; make a division large
enough to contain the stuffing ; put it in ; fasten down the flap
with two small skewers. Rub the skin of the pork with dripping;
hang it before a good fire, at a distance ; let it roast very slowly,
and baste it constantly, for two hours and a half. Take out the
skewers ; put the pork on a very hot dish, skin upiocirds. Pour
off the dripping ; add a teacupful of boiling water and half a salt-
spoonful of salt to the gravy that has dripped from the meat ;
pour it into the dish, not over the pork , and serve.

Note. — Tlie skin of the pork must be scored with a sharp knife, each
line half an inch apart,.

PORK PILOT. ROLLED PORK. PORK CHOPS. 267

794. PORK PILOT.

Slice two onions and two apples ; put them into a stewpan,
with a wineglassful of vinegar, a teaspoonful of sugar, a salt-
spoonful of salt, a tablespoonful of curry-powder, half a grain of
cayenne, and a teacupful of water ; stir over the fire for ten
minutes ; stir in by degrees a dessertspoonful of dried flour.
Cut about three-quarters of a pound of cold roast pork into
pieces, an inch and a half broad and three inches long. Put
them into the sauce ; stir that each piece may be covered, and
let it simmer gently for three-quarters of an hour. Boil half a
pound of rice, in a quart of water, for twenty -five minutes ; drain
on a sieve, and dry before the fire, or in the oven, for five minutes.
Chop quite small a teacupful of mixed pickles or red cabbage.
Put the pork upon a dish, strew over the pickles, place the rice
round as a wall, and serve at once.

795. ROLLED PORK, OR A PIG WITHOUT A HEAD.

Take a thin piece of the streaky part, about ten inches long
and six wide ; salt it, and let it remain for twenty-four hours.
Chop small three onions and two apples ; mix with them a small
teaspoonful of dried sage, in fine powder, a saltspoonful of pepper,
and a small teaspoonful of sugar. Dip the pork into cold water ;
wipe it dry ; lay it on a board, skin dowmvards ; cut out all the
bones, and remove the loose underneath fat. Spread the stuffing
equally over ; roll the pork as tightly as possible ; sew it up with
fine white twine. Rub the skin well with dripping. Hang the
pork before a good fire, at a distance ; baste constantly, and let it
roast slowly for two hours and a half. Place the pork upon a
hot dish ; cut the twine in the middle, pull it out from each end ;
pour off the dripping; add half a teacupful of boiling water to the
gravy dripped from the meat ; pour it into the dish, and serve
immediately.

796. PORK CHOPS.

The chops should be rather less than half an inch thick. Broil
them over a clear fire, at a distance, that they may be done
through. They will require twenty-five minutes, and frequent
turning. Sprinkle them slightly with pepper and salt, and, if it
be liked, either finely-powdered sage or tarragon. Serve very hot.

268

PLAIN COOKING.

797. PORK SAUSAGES.

Either broil over a clear slow fire for eighteen minutes, con-
stantly rolling them, to brown them all over and to prevent burst-
ing, or fry them in a little fat for twenty minutes, moving them
the whole time. Care must be taken not to prick them, or they
will be dry and tasteless. Serve very hot in either of the follow-
ing ways: — on fresh toasted bread, or placed in an upright
position round nicely mashed potatoes, or placed round a dish
with apple sauce in the centre.

798. BOILED PICKLED PORK.

The hand and spring will require four days to salt ; a leg of
six pounds, five days ; the streaky parts, about two days, unless it
is liked much flavoured ; in that case, let it remain twenty-four or
thirty hours longer ; put it into plenty of cold water, skin upper-
most ; let it come slowly to the boil ; skim, then simmer gently
till done. A hand weighing about five pounds will require two
hours and a half; a leg of the same weight, two hours and a
quarter ; and streaky, two hours ; all small pieces, half an hour to
the pound ; in each case, after the water is at boiling heat, the
time is to be reckoned. Serve with greens or parsnips and peas
pudding.

Note. — Reserve the liquor in an earthen pan for soup. — See Receipts.

799. PEAS PUDDING.

Soak a pint of split peas in cold water for three hours ; wash
them, and take out any that are black ; put them into a cloth
with one raw potato (peeled) ; tie them up loosely ; put them
in plenty of cold water, and boil for four hours ; then beat them
with a wooden spoon till quite in a smooth paste ; add an ounce
of butter, two saltspoonfuls of salt, and one of white pepper ;
when well mixed, tie the pudding up tightly, and boil half an
hour more. Serve either in the round form, or in a vegetable-
dish, smoothed over the top with a knife.

800. pig’s FEET.

The feet should be in salt six days. Split them down the
centre, and boil in plenty of water as slowly as possible ; if small,

TURNIP TOPS. PIG’S IIEitD. SUCKING PIG. 269

for two hours ; if large, three. Serve either with peas pudding
or on turnip tops. Eeserve the liquor for soup.

801. TURNIP TOPS.

Trim off the rough leaves and stems; wash in several waters;
put them into a saucepan, with plenty of boiling water, with a
tablespoonful of salt ; boil rapidly, uncovered , for twenty minutes ;
drain and press out all the water. If to be served with pig’s feet,
place them on a flat dish, the feet in the centre ; if alone, serve
in a vegetable-dish.

802. PIG’S HEAD.

The head requires eight or nine days’ pickling. Put it into
cold water and simmer gently for two hours after boiling up ; skim
occasionally. Serve either with peas pudding or greens. Ee-
serve the liquor for soup.

803. POTATO SOUP.

Put the liquor that the pork was boiled in into a saucepan,
with three onions, one carrot, and two pounds of potatoes ; boil
for one hour, then rub the soup through a sieve ; put it again
into the saucepan. Mix three tablespoonfuls of baked flour with
half a pint of cold water, and stir it into the soup till it unites
with the potatoes. Boil ten minutes longer. Cut some pieces of
bread into neat square pieces, fry in fat till of a pale brown
colour ; put them into the tureen, pour the soup over, and serve
immediately.

Note. — If the soup be too salt, add a pint of milk just before serving.

804. SUCKING PIG.

Eub the skin with a cloth, and dredge it with dry flour ;
remove the flit about the kidneys. Make either of the following
stuffings; fill the body, sew it up, place the pig on a tin baking-
dish, put the fat on the back, and bake in a well-heated oven for
two hours. Baste frequently by rubbing it over with butter tied
(a quarter of a pound) in a piece of muslin. Soak three or four
onions in salt and water for two hours ; chop them very small ; rub
to powder six sage leaves ; mix with these three ounces of dried
bread crumbs ; season with half a saltspoonful of salt and the

270

PLAIN COOKING.

same of pepper ; add one ounce of dissolved butter. With this
stuffing, apple sauce must be served (see receipt). No. 2 stuffing : —
Soak three ounces of dried bread crumbs in a quarter of a pint of
milk for half an hour ; mix with it four sage leaves, in powder ;
half a saltspoonful of salt, the same of pepper, a grate of nutmeg,
the grated rind of half a lemon, and the strained juice, a saltspoon-
ful of sifted loaf sugar, and one ounce of oiled butter. With this
stuffing, prune sauce should be served, made thus : — Boil one
pound of prunes in half a pint of water till quite soft ; add a table-
spoonful of moist sugar and a tablespoonful of either rum or
brandy. Rub through a sieve, and serve in a tureen. Place the
pig on a large hot dish, split it down the back, take off the head,
divide the loins. Pour some gravy (see receipt) into the dish (not
over the pig ), and serve.

805. BOILED TRIPE AND ONIONS.

The tripe must be quite fresh and well washed. Cut it into
pieces three inches long and two broad. Place it in a stewpan,
with six or eight moderate-sized onions, a teaspoonful of salt (for
two pounds), a pint of milk and half a pint of water ; simmer
gently for two hours and a half. Serve very hot, in a deep dish
or tureen, tripe and onions together.

806. COW HEEL, WITH PARSLEY-SAUCE.

Split the cow heel, wash it, and place it in a stewpan with just
enough water to cover it ; simmer gently for three hours ; chop
enough parsley to fill a tablespoon ; put it into the stewpan. Mix
two tablespoonfuls of baked flour, a teaspoonful of salt, a saltspoon-
ful of pepper, and a teacupful of cold water ; pour it in, and stir
till it thickens. Boil for ten minutes longer, then serve.

807. LIVER AND BACON.

Cut half a pound of ribs of bacon into thin rashers, and one
pound of calf’s or sheep’s liver into slices the third of an inch
thick. Put the bacon (having removed the bones and skin) into
a fryingpan, and fry both sides brown ; place it round a dish
before the fire. Dredge flour on both sides of the liver, fry it
slowly till brown (twenty minutes). Place it neatly on the dish.
Pour away the fat, dredge about a dessertspoonful of dry flour

EGGS AND BACON. STEWED RABBIT.

271

into the fryingpan, pour in a gill of boiling water, add a dash of
pepper and half a saltspoonful of salt ; shake the pan till the
gravy thickens and browns ; pour it over the liver and serve at
once.

808. EGGS AND BACON.

Have some thin rashers of bacon, the part preferred; take off
the bones and skin ; put them into a fryingpan and fry both sides
brown. Break as many eggs as you have rashers, each in a sepa-
rate cup, and fry one at a time. Pour the egg carefully into the
fat, tilt the pan, and with a slice constantly throw the boiling
fat over the egg; three minutes will suffice for each egg. Place
an egg on each rasher of bacon, and serve very hot.

809. STEWED EABBIT, STUFFED.

Carefully wash the rabbit, and truss it as for roasting. Boil
the liver in a pint of water for ten minutes ; chop it quite fine ;
chop three ounces of beef-suet ; take one ounce of fine crumbs of
bread ; mix the liver, suet, and crumbs ; add half a saltspoonful
of salt, a quarter of a saltspoonful of pepper, a teaspoonful of finely-
chopped parsley, a saltspoonful of mixed sweet herbs ; mix them
together with a teacupful of milk. Put it into the body of the
rabbit, and sew it up. Place the rabbit on a dish, put three thin
slices of bacon on the back, and put it into a quick oven for a
quarter of an hour. Peel and slice one carrot, two onions, one
leek, and two ounces of bacon ; put them into a stewpan, and fiy
till browned ; stir in a tablespoonful of flour, a saltspoonful of
salt, same of pepper and mustard ; add a dessertspoonful of vine-
gar, and the water’ the liver was boiled in; stir till well mixed.
Then lay in the rabbit and bacon, and simmer gently for an hour
and a half. Baste the rabbit frequently with the gravy. Place
the rabbit on a hot dish ; cut the bacon into strips ; rub the
gravy and vegetables through a fine wire sieve (skim off the fat);
pour it over the rabbit, and serve at once with the strips of bacon
in the gravy.

810. RABBIT SMOTHERED WITH ONIONS.

‘Well wash the rabbit, and truss it neatly. Place it in a stew-
pan, back upwards. Put on each side three moderate-sized
onions ; pour over a pint of milk and half a pint of water, and

272

PLAIN COOKING.

let it simmer gently for an hour and a half. Take out the onions ;
chop them fine ; add a teaspoonful of salt, a saltspoonful of pepper,
two tablespoonfuls of dried flour, and an ounce of butter. Take
out the rabbit, stir in the onions, boil for five minutes. Put in
the rabbit again, simmer for five minutes, and serve, placing the
rabbit on the dish and onions over it.

811. ROAST GOOSE.

Peel and slice two large onions ; put them into a basin, with a
teaspoonful of salt, and pour over boiling water, and let them
remain two hours ; then wash them in cold water, and chop fine.
Mix with them a saltspoonful of sage, finely powdered or chopped,
a saltspoonful of salt, a saltspoonful of black pepper. Put this
stuffing into the body of the goose, hang it before a good fire, and
roast for one hour and three-quarters (two hours, if very large),
basting constantly. Make a gravy as follows : — Fry, in a little
good dripping, one onion, sliced, and half a pound of gravy beef,
till brown ; while frying, dust over the onion a teaspoonful of
brown sugar. Put the beef and onion into rather more than a
pint of water (and if you have any bones, add them), and stew for
two hours and a half. Pour off the dripping, and mix the gravy
that has dripped from the goose with the rest, adding a quarter of
a saltspoonful of pepper, half a saltspoonful of salt, and two dessert-
spoonfuls of baked flour ; stir till quite smooth, and strain through
a sieve. Place the goose on a very hot dish, pour a little gravy
into the dish, and serve the rest in a tureen. Apple sauce must
also be sent to table.

812. APPLE SAUCE.

Pare and cut into small pieces six apples ; put them into a
saucepan, with two tablespoonfuls of moist sugar and one table-
spoonful of cold water. Stand it by the side of the fire till the
sugar dissolves ; then stir over a brisk fire till quite in pulp, and
serve.

813. CRANBERRY TART.

Put three pints of cranberries into a pan of cold water, and let
them remain twelve hours. Wash them till the salt flavour is
quite gone. Put them into a pic-dish, with the juice of a lemon
and half a pound of moist sugar. Make a paste with three-

AFPLE TART. FRUIT TARTS. 273

quarters of a pound of dried Hour, a tablespoonful of sugar, half a
pound of clarified beef dripping, and sufficient water to wet it ;
knead it till quite smooth ; cut off a piece ; roll it out a quarter
of an inch thick ; put it round the edge of the dish ; wet it
slightly. Roll out the remainder to the size of the dish ; cover
over ; press round with the thumb ; trim round the edge with a
sharp knife ; make a hole in the centre, and bake in a moderate
oven for an hour. Serve hot or cold.

Note. — Fruit tarts should never be ornamented; and crust made with
dripping requires a quarter of an hour (for this size) longer to bake than
when made with butter.

814. APPLE TART.

Pare nine or twelve apples, according to size ; cut them into
quarters, and divide each quarter into two pieces ; take out the
core. Put the apples into a pie-dish, with half a pound of moist
sugar, the grated rind of half a lemon, and two cloves. Make a
puff paste as follows: — Mix three-quarters of a pound of well-
dried flour with half a saltspoonful of carbonate of soda ; make it
into a stiff paste with cold water ; knead it flat on a slab ; put in
the centre half a pound of clarified beef dripping (lard, or butter);
turn over the sides ; roll out the paste four or five times. Put
an edge of paste a quarter of an inch thick round the dish ; wet
it with water ; roll out the remainder to the size of the dish ;
cover over ; trim round the edge with a sharp knife ; make a hole
in the centre, and bake for one hour in a moderately-heated oven.

815. FRUIT TARTS.

Rub three-quarters of a pound of clarified dripping into ten
ounces of dry flour ; add a teaspoonful of sugar and sufficient
cold water to make it into rather a firm paste; roll it out three
times. Put a piece of paste the eighth of an inch thick round
the rim of the dish ; put into the dish three pints of fruit and
half a pound of moist sugar ; roll out the paste as nearly as
possible to the size of the dish ; wet the paste edging; put on the
cover; press it slightly round the edge with the thumb; trim
with a sharp knife ; make a hole in the centre, and bake in a
moderate oven from an hour to an hour and a quarter, according
to the fruit used.

Note. This receipt will serve for all fruit tarts by adding to currants or

damsons two ounces of sugar extra. Never put water with the fruit,

274

PLAIN COOKING.

816. BAKED APPLE DUMPLINGS.

Pare five or six apples ; scoop out the core ; fill the vacancy
with moist sugar. Make a paste with half a pound of fresh
Gripping and three-quarters of a pound of flour ; divide it into
five or six parts ; roll out, and cover each apple with paste ;
press it, so as to make it the same thickness all round ; place
them in a tin dish, and bake in a moderate oven for three-quarters
of an hour.

817. BOILED APPLE DUMPLINGS.

Make the dumplings exactly as directed in the preceding re-
ceipt (using suet, if preferred), leaving out the sugar. Tie each,
in a small cloth, and boil an hour and a quarter. Turn them out
carefully, and serve, with small pats of butter on a plate.

818. PLUM PUDDING, PLAIN, WITHOUT EGGS.

Six ounces of flour ; four ounces of crumbs of bread ; six
ounces of raisins, stoned ; four ounces of currants, washed and
rubbed in a coarse cloth ; half a pound of suet, chopped ; three
tablespoonfuls of treacle ; the grated rind and strained juice of a
lemon ; and half a gjll of water. Mix these ingredients well
together, grease a basin, put in the pudding, tie a cloth over, put
it into boiling water, and boil fast for six hours. Turn out care-
fully, and serve with loaf sugar sifted over.

819. APPLE PUDDING.

Peel and cut the apples into quarters. Make a paste with
three-quarters of a pound of flour, and either six ounces of suet
or half a pound of dripping. Line a basin ; put in half of the
apples, then three ounces of moist sugar, a small piece of lemon-
peel, chopped fine, and two cloves ; put in the remainder of the
apples. Roll out a circular piece of paste ; wet the edge ; cover
over the pudding ; tie it over with a cloth, and put it into boiling
water ; boil for three hours and a half. Loosen the edge of the
paste with a knife ; turn out the pudding carefully, and serve,
with a slice of butter on a plate.

820. RHUBARB PUDDING.

Strip the skin off the rhubarb, and cut it into half-inch lengths.
Make a paste with three-quarters of a pound of flour and six

BLACK CURRANT, JAM, SUET, AND TREACLE PUDDINGS. 275

ounces of either dripping or chopped suet. Line a basin ; put in
half the rhubarb, then a quarter of a pound of moist sugar, and
the rest of the rhubarb ; cover it closely with a circular piece of
paste ; press it down at the edge to make it adhere ; tie over a
cloth ; put the pudding into plenty of boiling water, and boil for
two hours and a half. Loosen round the top with a knife ; turn
out carefully, and serve.

821. BLACK CURRANT PUDDING.

Make the paste as directed in the preceding receipt. Use six
ounces of sugar and a pint and a half of currants, nicely picked.

Note. — Damsons and red currants require six ounces of sugar to a pint
and a half of fruit, but a quarter of a pound will be sufficient for cherries or
plums.

822. JAM ROLLED PUDDING.

Make a paste with six ounces of finely-chopped suet and three-
quarters of a pound of flour; roll it out a quarter of an inch
thick ; spread it over with half a pound of any kind of jam ;
wet the edge of the paste all round ; roll it up into the form of a
bolster ; press the edge to make it adhere ; tie it in a cloth ; put
it into a pan of boiling water, without bending it, and boil quickly
for an hour and three quarters. Turn out carefully ; cut the
pudding into six pieces, and serve, the cut side uppermost.

Note. — Marmalade, chopped apples, lemon juice, and currants may be
used instead of jam for a change.

823. SUET PUDDING.

Chop quite fine six ounces of suet ; mix it with half a pound
of flour, and two ounces of breadcrumbs ; add half a saltspoonful
of salt and sufficient cold water to make it into a soft dough.
Dip a cloth into boiling water, dredge it with flour, put in the
pudding, tie it quite tight, put it into plenty of boiling water, and
boil three hours and a half, every now and then raising it from
the bottom. Turn it out of the cloth on to a hot dish, and serve.

824. TREACLE PUDDING.

Make a paste with six ounces of dripping and ten ounces of
flour ; roll it out the third of an inch thick ; spread over it half
a pound of treacle ; wet the edge all round with water ; roll up

t 2

276

PLAIN COOKING.

tlie pudding into a bolster form. Dip a cloth into boiling watery
dredge it with flour, fold it well round the pudding, tie up both
ends ; lay it in boiling water, without bending, and boil quickly
for an hour and three quarters. Take off the cloth carefully, cut
the pudding into six pieces, turn the cut side upwards, and serve
quite hot.

825. CURRANT DUMPLINGS.

A pound of dry flour, half a pound of well-washed currants,
half a pound of beef-suet, finely chopped, half a saltspoonful of
salt, and a tablespoonful of moist sugar, mixed with water into a
dough ; make up into eight or ten dumplings ; put them into boil-
ing water, and boil rapidly for three quarters of an hour, stirring
them from the bottom constantly. Drain before the fire for five
minutes before serving.

Note. — If preferred boiled in a cloth, tie each in a separate piece ; but in
that case it would be better to make a pudding, which would require boiling
three hours and a half.

826. CHARLOTTE PUDDING.

Butter a large basin ; strew it thickly with moist sugar ; cut
some thin slices of bread and butter without crust, peel and slice
very thin three or four apples ; have a pot of marmalade ; put a
layer of bread into the basin, butter downwards, then marmalade,
then apples; continue to do this till the basin is quite full ; press
it well down ; put a plate over, with a weight upon it, and bake
in a quick oven for three quarters of an hour for a pint and a
half basin, and an hour for a quart. Turn out carefully, and
serve hot.

827. APPLE FRITTERS WITHOUT EGGS.

Peel some large apples ; cut them into slices a quarter of an
inch thick ; take out the core. Make a batter with a pint of
mild ale and four tablespoonfuls of dried flour; beat it for twenty
minutes ; dissolve some fresh dripping, dip each piece of apple
into the batter, and fry to a pale brown colour. Serve very
hot.

828. CURRANT FRITTERS, YORKSHIRE.

Make a batter as in the preceding receipt, or with milk and
two eggs ; put in three ounces of well-washed currants and one

BUTTERMILK CAKES. BREAD PUDDINGS.

277

ounce of sugar, and fry in small fritters. Serve very hot, half a
teacupful for each fritter.

829. BUTTERMILK CAKES, OR SWEET SANDWICHES.

Mix one pound of flour with sufficient fresh buttermilk to
make it into a stiff paste ; roll it out a quarter of an inch thick,
and cut it into pieces four inches long and two broad ; fry. in
dripping to a pale brown colour. Put them before the fire to
crisp ; spread half of them with any kind of jam or marmalade ;
put the others on the top, so as to form a sandwich, and serve,
nicely placed on the dish in a pyramidal form.

830. BOILED BREAD PUDDING.

Put any pieces of bread, crust and crumb, into a cool oven,
and dry till hard, but not baked brown ; pound them to fine dust;
mix half a pound of this powder with a quarter of a pound of
finely-chopped suet, five tablespoonfuls of moist sugar, the sixth
part of a nutmeg, grated, half a pound of currants or half a pound
of sultana raisins ; pour over a pint of new milk ; beat for ten
minutes ; then add three well-beaten eggs ; beat ten minutes
more. Grease a basin, pour in the pudding, and boil in plenty
of water for four hours.

Note. — This is a pudding large enough for six persons. Half the
quantity will make a nice sized pudding.

831. BAKED BREAD PUDDING, WITH MARMALADE OR JAM.

Put any pieces of bread into a cool oven and dry till hard ;
pound to a dust. Mix six ounces of this powder with four table-
spoonfuls of moist sugar, a quarter of a pound of finely-chopped
suet, the eighth part of a nutmeg, grated. Pour over three-
quarters of a pint of new milk ; beat the mixture for ten minutes;
add two well-beaten eggs ; continue to beat for a few minutes.
Grease a pie-dish, put in a layer of the pudding half an inch
thick, on that a layer of either apple or orange marmalade, goose-
berry or black currant jam ; then a layer of pudding, another of
fruit, and filled up with the pudding. Bake in a slow oven for
two hours.

278

PLAIN COOKING.

832. BAKED BATTER PUDDING, WITH OR WITHOUT FRUIT.

Mix six tablespoonfuls of dried flour with three-quarters of a
pint of 'cold milk till quite smooth ; add three-quarters of* a pint
of boiling milk, with three ounces of moist sugar, and boil ten
minutes, stirring all the time. Let it get cold, then add two
well-beaten eggs. Grease a pie-dish, pour in the mixture, and
bake in a quick oven for half an hour. Currants or raisins may-
be added, or any kind of fresh fruit ; fresh fruit will require an
ounce of sugar added. With fruit, an hour will be necessary
for baking. This pudding is equally good boiled.

833. FAMILY YORKSHIRE PUDDING.

One egg, a pint and a half of new milk, six tablespoonfuls of
dried flour, and a saltspoonful of salt, mixed into a batter, and
beaten twenty minutes. Grease a tin pudding- dish, pour in the
batter, and bake under any roasting joint, beef being the best.
When one side is done, cut it down the centre ; then each half
into six pieces ; turn each piece, that it may become brown.
Serve with the meat. An hour and a quarter before a good fire
will be required.

Note. — The same batter, adding another egg, majr be boiled in a basin
for an hour and a half ; and be served with roast veal.

834. BAKED RICE PUDDING WITHOUT EGGS.

Five tablespoonfuls of well-washed rice, four tablespoonfuls of
moist sugar, and a quart of new milk. Butter a pie-dish, put
in the ingredients, grate a little nutmeg over the top, and bake
in a moderate oven for £wo hours and three-quarters.

835. BOILED RICE PUDDING.

Wash half a pound of rice; boil it in three pints of water for
half an hour; drain off the water. Stir into the rice a
quarter of a pound of moist sugar, a quarter of a pint of new
milk, and one egg. Press it into a basin, tie it over with a cloth,
and boil quickly for an hour.

836. OSWEGO CUSTARD PUDDING.

Mix two large tablespoonfuls of Oswego flour with a gill of cold
milk ; add a pint and a quarter of boiling milk, two ounces of

HASTY TUDDING. CUSTARD. PANCAKES. 279

moist sugar, the grated rind of a lemon; stir till nearly cold,
then add two Avell-beaten eggs. Butter a dish, poiu- in the
pudding, and bake in a quick oven for twenty minutes, or boil in
a basin for half an hour. May be served hot or cold.

837. HASTY PUDDING WITHOUT EGGS.

Put a pint and a half of new milk into a skillet ; when it boils,
shake in a breakfastcup full of well-baked flour, stirring with a
wooden spoon all the time. Boil ten minutes. Turn the pudding
on to the dish ; make a hole in the centre, and fill it with either
treacle or marmalade, and serve.

838. SCOTCH HASTY PUDDING.

Dry before the fire or in the oven a breakfastcup full of Scotch
oatmeal ; boil a pint and a half of new milk ; stir in the oatmeal ;
boil for a quarter of an hour. Turn the pudding into a dish ; make
a hole in the centre, and fill it with treacle. Serve very hot.

839. CUSTARD WITHOUT EGGS, WITH FRUIT.

Mix a large tablespoonful of Oswego and two tablespoonfuls of
sugar with a little cold milk. Boil a pint of milk with the thin
peel of half a lemon and a laurel leaf ; let it stand off the fire
for ten minutes ; take out the peel and leaf, pour the milk over the
Oswego, stirring all the time ; put it into a saucepan, and boil for
two minutes ; turn it into a basin and stir it till it is cool. Put
half a pound of marmalade, or sweetened summer fruit, into a
dish ; pour the custard over, and stand it in a cool place till
wanted. Sweeten the fruit as follows: — A pint of fine red cur-
rants and a pint of fresh raspberries, both nicely picked ; put them
into a dish with a quarter of a pound of good moist sugar, and a
tablespoonful of water, and let them saturate for six hours or
longer. Stir them frequently, and use as directed.

840. PANCAKES WITHOUT EGGS.

Mix four tablespoonfuls of dried flour with a pint of mild ale ;
beat the batter for a quarter of an hour. Dissolve half an ounce
of fresh dripping, or lard in a small fryingpan, pour in a fourth
part of the batter, and fry both sides a pale brown colour. Place
the pancakes one on the other, with a dessertspoonful of moist

280

PLAIN COOKING.

sugar sprinkled between. Each pancake requires half an ounce
of dripping, and ten minutes to fry.

841. BREAD AND CHEESE PUDDING.

Grate half a pound of cheese (any pieces will do) ; dry in the
oven six ounces of bread, pound it to powder ; mix the bread and
cheese ; add half a saltspoonful of salt, two teaspoonfuls of
mustard, two cayenne-spoonfuls of cayenne, one egg, and half a
pint of new milk ; bake in a moderate oven for one hour.

842. TOASTED CHEESE.

Cut three-qtiarters of a pound of cheese into thin slices (without
rind) ; season with two teaspoonfuls of fresh-made mustard ;
spread over in layers and a saltspoonful of black pepper. Put
the cheese into a small tin toaster ; pour over the top an ounce
of dissolved butter ; place it before a bright fire for about
eighteen minutes. Serve very hot, and with a rack of fresh-made
toast, also quite hot.

843. PLAIN SODA CAKE.

Rub three-quarters of a pound of clarified dripping into one
pound of dry flour ; mix in half a pound of moist sugar, half a
pound of well-washed currants, the grated rind of a lemon, and
the eighth part of a nutmeg grated. Dissolve a quarter of an
ounce of carbonate of soda in three quarters of a pint of warm
milk ; stir it into the other ingredients till well mixed. Grease
a cake-tin, put in the mixture, and bake at once in a well-heated
oven for an hour and three-quarters. When done, turn it out of
the tin, rest it on the edge of the crust against a basin, so that the
evaporation may pass off, otherwise the cake would be heavy.

844. SODA SCONES.

A pound of dried flour, a quarter of an ounce of carbonate of
soda mixed with buttermilk (or milk a day old) into a stiff paste;
roll it out the third of' an inch thick, and cut it with a sharp
knife into triangles of three inches ; bake over a bright fire on a
girdle or a thick iron fryingpan ; cut open, and butter. Serve
hot.

YORKSHIRE CAKE AND OAT CAKES.

281

8 45. YORKSHIRE BACKSTONE CAKES.

Half a pound of dried flour mixed into a dough with sour
cream; roll it into a round cake, and bake over the fire on a
backstone or thick iron fryingpan. Cut open and butter with
fresh butter, and serve very hot.

846. OAT CAKES.

Half a pound of oatmeal, dried ; rub into it an ounce of
butter ; mix into a stiff paste with cold water ; roll out as thin
as possible, and bake quite crisp over a bright fire on a girdle.
Butter the surface with good butter.

282

CONDIMENT AND OTHER SAUCES,
KETCHUP, AND PICKLES.

(In making all condiment sauces, attention must be paid to the most
minute direction. The vessel used must be uncovered throughout the
whole process, to let the steam pass off; without this, the sauce will not
keep. The same remarks will apply to ketchups and pickles.)

847. TOMATO SAUCE.

(To be made, in October.)

The tomatoes must be ripe, and gathered in dry weather. Half
a sieve of tomatoes, four Spanish onions, two ounces of shalot,
three-quarters of an ounce of garlic, a quarter of an ounce of
mace, three-quarters of an ounce of bruised ginger, three drachms
of cayenne, a quart of good vinegar, and a quart of strong old
ale. Wipe the tomatoes with a soft cloth, and slice them ; peel
and slice the onions, shalot, and garlic; put them into a bright
iron pot with the spice and the vinegar ; skim and stir frequently,
and simmer for two hours. Add the ale ; then boil moderately
fast for half an hour, or till the sauce thickens. Rub the whole,
first through a coarse hair sieve, then through a fine one ; put it
into dry wide-mouthed bottles, and, when cold, cork it tightly,
and seal over the top.

Note. — The expense of making this sauce is little more than one-third of
that of buying it ready-made.

848. MOCK TOMATO SAUCE.

(Made at any time.)

Scrape nine good-sized carrots, cut them into pieces, and
divide the red from the yellow part. Put the red part into a
saucepan, with a dessertspoonful of moist sugar, a teaspoonful of
salt, a tablespoonful of strong vinegar, and a quart of cold water;
boil for an hour and three-quarters. Drain off the water, and
rub the carrot through a hair sieve ; put this pulp into a brass
skillet, with half a pint of strong vinegar, the third of a pint of
old ale, a sour apple, an onion, four shalots, and two cloves of

PIQUANTE SAUCE. CHUTNEY SAUCE.

283

garlic, all peeled and cut up, a teaspoonful of fresh-ground
ginger, half a saltspoonful of cayenne, a blade of mace, bruised,
a saltspoonful of mustard, and a saltspoonful of salt ; stir fre-
quently, and simmer for three-quarters of an hour ; then rub the
whole through a hair sieve ; put it into wide mouthed bottles,
and, when cold, cork it down. It will keep for a month or six
weeks. Many persons have preferred this sauce to the real. It
may always be used as a substitute, and can be made when
required.

849. PIQUANTE SAUCE.

(To be made in August.)

Half a sieve of large mushrooms and half a sieve of walnuts ;
put them each into an earthen pan, with one pound of salt, and
let them remain lor a week ; turn them, and bruise them with a
wooden spoon, frequently. At the end of the week, press out,
and drain off the liquor. Boil them separately till scum ceases to
rise, skimming constantly ; then mix and measure the liquor, and
to each quart add half a saltspoonful of mustard seed, a small
blade of mace, four cloves, eight allspice, a saltspoonful of whole
pepper, half an ounce of ginger, all slightly bruised, half a salt-
spoonful of cayenne, an ounce of garlic, an ounce of shalot, and a
quart of strong vinegar. Continue to boil and skim for twenty-
minutes; then pour the mixture into an earthen pan; when cold,
strain and add to each quart a gill of port wine, half a gill of soy,
and half a pint of claret. Put it into bottles, cork securely, and
seal over the top. To be kept for three months or longer before
using.

850. CHUTNEY SAUCE.

One pound of new raisins, stoned, one pound of tamarinds,
stoned, three ounces of garlic, peeled (all minced quite fine),
three pounds of sour apples, peeled and cored, one pound of
coarse brown sugar, two quarts of vinegar, a quarter of a pound
of salt, a quarter of an ounce of cayenne, two ounces of ground
ginger, three ounces of yellow mustard seed, pounded. Boil the
apples in half of the vinegar till in a soft pulp. Boil the sugar in
the rest of the vinegar till in a clear syrup. When these are
quite cold, mix the whole of the ingredients together, and stir well
with a wooden spoon. Put the mixture into wide-mouthed

284 CONDIMENT AND OTHER SAUCES, KETCHUP, ETC.

bottles, cork them closely ; tie bladder over the corks, and place
the bottles in a warm closet near the fire for three weeks ; turn
the bottles every day. To be kept six months before using.
Should be served with curries.

851. ROSE SAUCE.

(For puddings, rice moulds, &c.)

Peel and slice a fine beetroot ; put it into a bright saucepan
with a pint and a half of water ; boil gently for twenty minutes,
then add two pounds and a half of loaf sugar, the thin rind and
strained juice of a lemon, and half a stick of vanilla. Boil
quickly, and skim constantly till the liquor becomes a rich thick
syrup of a deep rose colour ; then strain. When nearly cold,
stir in a gill of French brandy; and when quite cold, bottle and
cork it closely. It will keep any length of time, if properly made.
The vanilla, if washed in cold water and dried, will serve for a
second or third use. The beetroot dredged with pounded loaf
sugar, and dried on a wire sieve in a cool oven, may be served as
a sweetmeat.

852. MUSHROOM SAUCE.

Peel and trim half a pint of button mushrooms ; put them into
a saucepan with two ounces of butter, and shake it over the fire
till they are slightly browned. Dredge in a tablespoonful of baked
flour, add a saltspoonful of salt, half a saltspoonful of white pepper,
the eighth part of a nutmeg, grated, and three-quarters of a pint
of good stock or gravy. Simmer and skim for a quarter of an
hour, stirring frequently. Add the strained juice of a half a lemon
and two tablespoonfuls of brown sherry or Marsala. If pickled
mushrooms be used, knead the butter, flour and seasoning together,
and stir into the stock, then add sixteen mushrooms. Omit the
lemon juice and wine.

853. TRUFFLE SAUCE.

Peel the truffles, and cut them into small dice about a quarter
of an inch square. Then follow the preceding receipt for the
fresh mushroom sauce in every respect.

MAYONNAISE, TARTAR, ONION, AND WHITE SAUCE. 285

854. MAYONNAISE SAUCE.

Boil nine fresh eggs for ten minutes; when quite cold, pound,
the yolks in a mortar; add, while pounding, a teaspoonful of dry
salt, a teaspoonful of Hour of mustard, a grain of cayenne, and the
yolks of three raw eggs. When well mixed, stir in, drop by drop,
half a pint of Lucca oil, two tablespoonfuls of tarragon vinegar,
and four tablespoonfuls of French vinegar. Care must be taken
to stir all the time, and always the same way. Cover the mortar
and let it stand in a cool place for three hours, or on ice for an
hour. The excellence of this sauce depends on the making. It
should have the appearance of thick smooth cream. The quan-
tity given is sufficient to dress a mayonnaise for eight or ten
persons.

855. TARTAR SAUCE.

This sauce is made in the same way that mayonnaise is, only
with this slight difference : — If the same quantity be required, use
eight hard yolks andffour raw ones, and add, when about to serve,
a teaspoonful of finely-chopped chives, green onions, or shalot,
with the same quantity of chopped gherkin. It should be very
cold.

856. ONION SAUCE.

Peel and wash six onions; put them into a saucepan with
plenty of water and a dessertspoonful of salt. Boil (uncovered)
till tender — about half an hour. Press out the water, and rub
the onions through a sieve. Put them into an enamelled sauce-
pan; add a teaspoonful of lemon juice and half a gill of rich
cream. Stir till boiling hot, then serve. Or the onions may be
chopped, and an ounce of butter stirred in instead of cream.
This way is sometimes preferred.

857. MELTED BUTTER.

Knead three ounces of good butter with a tablespoonful of
baked flour, and stir it into half a pint of boiling water. Stir, and
boil for ten minutes.

858. WHITE SAUCE.

(Two ways.)

Boil half a pint of new milk with half an inch of mace and two
inches of thin peel of a lemon. Beat the yolks of two fresh eggs

286 CONDIMENT AND OTHER SAUCES, KETCHUP, ETC.

with a gill of good cream. Strain the milk, and beat it by
degrees into the eggs; then put the sauce into an enamelled
saucepan, and stir over a gentle heat till it thickens. Serve
immediately. Or, knead three ounces of fresh butter with a
tablespoonful of baked flour, and stir into half a pint of boiling
milk ; boil ten minutes ; add two tablespoonfuls of cream, and
serve.

859. MUSHROOM KETCHUP.

(To be made in August or September.)

A sieve of large mushrooms ; put them into an earthen pan,
with one pound and a half of dry salt. Stir them, that the salt
may be well mixed in. Let them stand for a week ; then drain
off the liquor by pressing through a hair sieve. To every quart
of liquor add three-quarters of an ounce of bruised ginger, a
quarter of a nutmeg, bruised, ten cloves, a saltspoonful of allspice,
a teaspoonful of whole pepper, six corns of long pepper, a blade of
mace, bruised, a small onion, a piece of garlic the size of a pea,
and two inches of horseradish, cut into small pieces. Put the
whole of these ingredients into a bright iron stewpan, and boil
slowly, skimming frequently, for two hours. Then boil fast for
twenty minutes, skimming constantly. Pour the ketchup into an
earthen pan, and when quite cold, strain and bottle it. Cork
closely, and keep it two months before using.

860. WALNUT KETCHUP.

(To be made in July.)

Two sieves of green walnuts ; put them into an earthen pan,
with two pounds of salt. Press and bruise them every day for
ten days, when they will be quite black. Drain off the liquor ;
put it into a bright iron stewpan, and boil till scum ceases to rise,
skimming constantly. Measure the liquor; and to every quart
add two ounces of anchovies, three-quarters of an ounce of
bruised ginger, a quarter of an ounce of whole pepper, a saltspoon-
ful of allspice, ten cloves, a blade of mace, bruised, a teaspoonful
of mustard seed, a saltspoonful of celery seed, a piece of garlic as
big as a pea, and a gill of good vinegar. Boil moderately fast,
and skim for half an hour ; then pour it into an earthen pan.

SUPERLATIVE MIXTURE. PICKLED WALNUTS AND ONIONS. 287

When quite cold, strain and bottle it. Cork closely, and keep it
for three months before using.

Note. — Ketchup may be made early in October with the husks of ripe
nuts, but the flavour is not so good.

861. SUrERLATIVE MIXTURE.

(For gravies, stews, &c.)

An ounce of garlic, six pickled walnuts, and an ounce of
anchovies, pounded, a tablespoonful of finely grated horseradish,
the grated rind of a lemon, a saltspoonful of cayenne, a teaspoon-
ful of ground ginger, a teaspoonful of yellow mustard seed, and a
saltspoonful of celery seed, pounded, the fourth part of a nutmeg,
grated, a tablespoonful of curry powder, a quart of mushroom-
ketchup, half a pint of soy, the strained juice of three lemons, and
a pint of port wine. Mix these ingredients together, bottle the
mixture, cork it closely, and place it in a warm closet for three
weeks. The longer it is kept, the better. Shake the bottle before
rising.

862. TICKLED WALNUTS.

(To be made in July.)

Half a sieve of young green walnuts. Boil three pounds of salt
in two gallons of water for ten minutes ; pour it into an earthen
pan, and when cold put in the nuts and let them remain for six
days ; then pour off the brine and add some fresh, made in the
same proportions, and let them stand six days longer. Drain off
the brine, and lay the walnuts in the sun till they become black ;
turn them frequently. Boil a gallon of the best vinegar with an
ounce of bruised ginger, six blades of mace, bruised, twenty
cloves, half an ounce of whole pepper, three quarters of an ounce
of mustard-seed, a clove of garlic, and six shalots. Place the
walnuts in large jars ; pour the vinegar over, boiling hot ; put
an equal quantity of the spice into each jar, and when cold tie
them down and keep for three months or longer before using.

863. PICKLED ONIONS.

(To be made in August.)

Make a brine by boiling one pound and a half of salt in a
gallon of water ; put it into an earthen pan to get cold. The
anions must be small and the white kind. Rub off the skins

288 CONDIMENT AND OTHER SAUCES, KETCHUP, ETC.

with a coarse cloth, and throw the onions into the brine as they
are done. Let them remain for twenty-four hours, then drain,
and wipe them quite dry. Put them into wide-mouthed bottles
or jars, and cover them with vinegar prepared as follows : — To
every quart of white wine vinegar add a teaspoonful of white
peppercorns, half a saltspoonful of white mustard seed, and a
saltspoonful of coriander seed. Boil up slowly ; let it simmer for
three minutes, and when cold, pour it over the onions. Cork, and
tie over with leather. To be kept three weeks or longer before
using.

864. PICKLED RED CABBAGE.

(To be made in August or September.)

Trim off all the outside tough leaves and cut out the stalks;
pull the cabbages to pieces, and wash and wipe each leaf ; cut
them up into shreds, lay them on a large sieve, and sprinkle them
with salt, about a quarter of a pound to a large cabbage ; stir
with the hands, so that the salt may be well mixed with the
cabbage. The next day, put it into a clean soft cloth, and wipe
it quite dry. Put it into jars, and covered with vinegar prepared
as follows : — To every quart of vinegar, add three-quarters of
an ounce of bruised ginger, three cloves, eight allspice, a tea-
spoonful of black peppercorns, two long peppers, and a thick
slice of boiled beetroot. Boil for three minutes, and pour it over
the cabbage. When cold, tie it closely over and keep for six
weeks before using.

865. PICKLED BEETROOT AND SPANISH ONIONS.

(To be made in October.)

Bake the beetroot in a moderately heated oven till tender
(about two hours); when quite cold, peel, and slice it the sixth of
an inch thick. Peel and slice, of the same thickness, an equal
quantity of sound Spanish onions. Put them in jars in alternate
layers, and cover them with vinegar prepared in the following
manner : — To every quart of vinegar add a teaspoonful of salt,
a small blade of mace, a quarter of an ounce of whole ginger,
eight black peppercorns, two cloves, four allspice, and three grains
of cayenne. Boil for three minutes, and when cold pour it over
the vegetables. Put an equal quantity of the spice in each jar.

PICKLED SHALOTS AND PEARS. CURRY POWDER. 289

Tie closely over with thick brown paper, and keep for three
weeks or longer before using.

866. PICKLED SHALOTS.

(To be made in October or November.)

Prepare the vinegar as directed in the preceding receipt ; peel
the shalots, put them into jars, cover them with the vinegar,
with spice in each jar in equal division. Tie them over, and
keep two months before using.

867. PICKLED PEARS.

(To be made in October.)

Twelve large stewing pears, five onions, three pints of good
vinegar, a dessertspoonful of salt, a teaspoonful of whole pepper,
black, fifteen cloves, twenty allspice, four blades of mace, an ounce
of ginger, a teaspoonful of cayenne, a teaspoonful of coriander
seed, a teaspoonful of mustard seed, three teaspoonfuls of tur-
meric, and three cloves of garlic ; pull off the stems, and rub the
pears with a dry cloth. Peel the onions ; put them into a tin
stewpan with the vinegar and salt, and simmer gently till the
pears are tender through, but not broken (about an hour and a
half). Take out the pears, and when they are cold peel them,
and divide each into eight equal sized pieces ; cut out the core.
Put the spice and garlic into the vinegar, and boil for ten or
twelve minutes ; rub the onions through a fine sieve ; stir them
into the vinegar. Boil and skim for ten minutes more ; place the
pears neatly in pickle jars, and strain the vinegar over. Put the
garlic and ginger at the top, and when cold, tie down with
bladder.

868. CURRY POWDER.

(An Indian receipt.)

One ounce of poppy seed, one ounce of coriander seed, one
ounce of turmeric, half an ounce of ginger, a quarter of an ounce
of red chillies, eight grains of mustard seed, half a drachm of
cinnamon, all pounded to a fine powder. Put it into a bottle
and keep it closely corked.

290 CONDIMENT AND OTHER SAUCES, KETCHUP, ETC.

869. MIXED SWEET HERBS.

Dry the following herbs : — Marjoram, thyme, lemon thyme,
basil, winter savory, chervil, tarragon and parsley ; rub them
separately into fine powder, and sift them through a fine strainer.
Mix in the following proportions : — Two ounces of marjoram,
one ounce of thyme, one ounce of lemon thyme, one ounce of
basil, one ounce of savory, two ounces of chervil, half an ounce
of tarragon, and two ounces of parsley. Put the powder into
a wide-mouthed bottle, and keep it closely corked.

870. MIXED SPICE.

Two nutmegs, grated, twelve cloves, a quarter of an ounce of
mace, twenty-five allspice, all pounded, three ounces of white
pepper, a saltspoonful of cayenne, and the dry rinds of three lemons,
grated. To be kept in a corked bottle. To be used for stuffing
or any savoury seasoning.

291

PRESERVES.

Every kind of preserve should be made in a copper or brass
pre&erving-pan (uncovered). It must be scrupulously clean and
bright inside. The pots or bottles must be sound, and perfectly
clean and dry. Pots should be filled within a quarter of an inch
of the top ; and bottles, just above the shoulder. The following
day, they must be closely covered with strong cap paper,* which
must be made to adhere round the edge, and then brushed over
with the white of egg, so as to exclude the air. Each pot should
be written upon, to show its contents and date of making. Fruit
for jellies and jams must be quite ripe, fresh, and gathered in dry
weather. The proportions are given in each receipt ; if they be
used, and the directions strictly followed, the preserves cannot
fail to be good, and the cost is something less than half that paid
for those bought ready made. It may be well to know that the
weight is reduced about one-third in making, and also that pots
sold as ‘ pound pots ’ only hold thirteen ounces, and ‘ half pound
pots,’ seven ounces.

871. BLACK CURRANT JELLY.

Make this jelly as directed in the following receipt, only boiling
it ten minutes longer.

872. RED CURRANT JELLY.

Press out the juice from the currants, and strain it. Take the
same weight of loaf sugar as of juice (three-quarters of a pint
weighs one pound). Put the juice into a preserving-pan ; boil
up, skim, and then put in the sugar ; stir with a wooden spoon
till it dissolves ; skim constantly, and boil moderately fast for fifty
minutes. Pour the jelly into pots, and the next day, cover them
with cap paper, and brush that over with the white of egg. Two
quarts of juice and five pounds of sugar will make sufficient
jelly to fill twenty-four pots, six of each of the four first sizes.

* The thin kind of whitey-brown paper is called cap paper.

u 2

292

PRESERVES.

873. WHITE CURRANT JELLY.

Follow the preceding receipt, only boiling very fast all the
time, in order to make the jelly quite bright. The quantity will
be less in consequence.

874. MIXED FRUIT JELLY.

Equal quantities of the juice of sweet oranges and grapes, with
half the quantity of juice of lemons. To every pound of juice
allow eighteen ounces of loaf sugar. Put the whole into a pre-
serving-pan, and stir with a wooden spoon till the sugar is
dissolved ; skim constantly, and boil fast for one hour. Pour
the jelly into small fluted moulds, and the next day tie them
down. To be served at dessert.

875. MOUNTAIN ASII-BERRY JELLY.

The fruit must be picked when quite red, and before it is
touched by frost. Wash it in plenty of water ; then put it into
a preserving-pan, with sufficient water to cover it ; boil gently,
and skim carefully, till the water becomes red and bitter, and
the fruit is quite soft ; strain without breaking the fruit. To
every three-quarters of a pint of liquor add one pound of loaf
sugar, and boil fast, skimming constantly, for nearly an hour.
Pour it into pots, and the next day tie it closely over. Served
with venison or moor mutton.

876. MEDLER JELLY.

Put the medlers (which must be quite ripe) into a preserving-
pan, with sufficient water to cover them, and simmer till in a
pulp; then strain through a jelly bag. To every pint of liquor
add one pound of loaf sugar ; boil fast, skimming frequently, for
an hour. Pour the jelly into ornamental earthen moulds or
glasses, and the next day tie them down This jelly is served at
dessert. t

877. APPLE JELLY.

Peel, core, and quarter sound juicy apples; put them into a
large jar, with the thin rind of a lemon, four cloves, two inches
of cinnamon, and a pint of water ; tie the jar closely over, and
bake in a moderate oven for an hour and a half. Strain off the

APPLE, RHUBARB, STRAWBERRY, AND RASPBERRY JAMS. 293

juice without pressing the apples. To three-quarters of a pint of
juice add one pound of loaf sugar and a tablespoonful of strained
lemon juice ; put it into a skillet, and boil fast , skimming fre-
quently for forty-five minutes. Pour it into small earthen
moulds or glasses, and the next day tie them down with paper,
varnished over with the white of egg. The apples will make
jam.

878. APPLE JAM.

To each pound of apple pulp add the strained juice of a lemon,
the grated rind of half a Seville orange, and three-quarters of
a pound of loaf sugar, in powder; stir, and simmer for fifteen
minutes. Put the jam into pots, and the following day tie them
down.

879. RHUBARB JAM.

Pull off the skin, and cut up into half-inch pieces five pounds
of fresh young rhubarb ; put it into a preserving-pan, with five
pounds of loaf sugar, the strained j nice of two lemons, and twelve
bitter almonds, blanched and chopped ; boil up slowly, stirring
constantly; skim; then boil rather fast for three-quarters of an
hour, skimming as long as scum rises. Put the jam into pots,
and the following day tie them over with cap paper. The quan-
tities mentioned will make jam enough to fill seven ‘ pound
pots.’

880. STRAWBERRY JAM.

Make this jam as directed in the following receipt, substituting
white currant juice for red, and strawberries for raspberries.

♦

881. RASPBERRY JAM.

Pick four pounds of fresh-gathered raspberries ; press out the
juice of three pints of ripe red currants, and strain it into a
preserving-pan ; put in the raspberries ; boil up ; skim ; then
stir in four pounds of loaf sugar, stir, and skim frequently, and
boil moderately last for thirty-five minutes. Put the jam into
pots (the quantities given will make six ‘ pound pots ’ ), and the
next day tie it over with thick cap paper, and brush that over
with the white of egg.

294

PRESERVES.

8 82. GREENGAGE JAM.

The following receipt may be taken for greengage, magnum
bonum, or Orleans plums, only putting into the jam half the
kernels instead of all.

883. APRICOT JAM.

Peel, stone, and quarter ripe apricots; break the stones and
blanch the kernels. Put them into a preserving pan with the
same weight of loaf sugar ; place the pan over a gentle heat till
the sugar is dissolved ; then boil up and skim ; boil moderately
first, and skim constantly for three quarters of an hour. Put the
jam into pots, and the next day tie it down.

884. PEACH JAM.

Follow the preceding receipt.

885. RIPE GOOSEBERRY JAM.

The following receipt may be adhered to in every way.

886. DAMSON JAM.

The damsons must be ripe and fresh gathered. Rub off the
bloom, and pick out the stems, and any of the fruit that may be
bad. Take equal weights of loaf sugar and fruit, put them into
a preserving pan ; place it over a gentle heat till the sugar is
dissolved ; stir and skim constantly ; simmer for one hour ; then
rub the jam through a coarse wire sieve. Put it into pots, and
the next day tie it down. Eight quarts of damsons and ten pounds
of sugar will make eleven pound pots of jam. Moist sugar may
be used, one pound to a quart of fruit ; and it need not be rubbed
through a sieve, if for common use. The same quantity will thus
make fifteen pound pots of jam.

887. BLACK CURRANT JAM.

The preceding receipt may be followed in every respect.

888. PRESERVED CHERRIES.

Morelia cherries are the best for preserving; they must be ripe
and lresh gathered. Wipe them with a clean cloth ; pull out the

PRESERVED GREEN GOOSEBERRIES AND DAMSONS. 295

stems and the stones, without breaking the cherries. Put six
pounds, thus prepared, into a preserving-pan, with half a pint of
red currant juice and a quarter of a pint of raspberry juice, and
seven pounds of loaf sugar ; boil up slowly, skim carefully, then
boil rather fast for fifty minutes, skimming very carefully, when-
ever scum rises. Put the preserve into pots, and the next day
tie them over with paper or bladder.

Note. — The quantity given will make ten half-pound pots.

889. PRESERVED GREEN GOOSEBERRIES.

The gooseberries should be almost of full size, but not ripe.
Pick them, and rub them in a clean coarse cloth ; to four quarts
of gooseberries add four pounds of loaf sugar and the strained
juice of three lemons. Put the whole into a preserving-pan, and
let it stand by a gentle heat till the sugar is dissolved, then let it
boil up slowly ; skim constantly, and simmer very gently for an
hour and a quarter. Care must be taken not to let the fruit
break. Put the preserve into pots, and the following day tie
them over with strong cap paper, and brush that over with the
white of egg.

890. PRESERVED DAMSONS.

The damsons must be ripe and fresh-gathered. Rub off the
bloom, pick off the stems, and leave out those that may be bad
(six quarts). Put them into a preserving-pan with sufficient
cold water to immerse them ; boil up quickly ; then add two
tablespoonfuls of vinegar and a teaspoonful of salt. Put the pan
off the fire, cover it with a cloth, and let it stand for a quarter of
an hour ; then wash them in cold water, changing it often, till
they are quite cold ; drain on a cloth. Put eight pounds of loaf
sugar into the pan with a pint of cold water, boil up, and skim 5
boil fast for ten minutes ; then put in the damsons, and simmer
as gently as possible for three quarters of an hour, skimming
constantly. Care must be taken not to break the skin. Put the
fruit in jars. Boil the syrup quickly for five minutes, pour it
over the fruit, and the next day tie the jars over with cap paper,
and brush that over with the white of egg. Any kind of black
plums may be preserved in this way. A quarter of an hour
longer must be allowed for larger fruit.

296

PRESERVES.

891. PRESERVED APRICOTS.

The following receipt in every way may be adhered to.

892. PRESERVED PEACHES, WHOLE.

The peaches must be sound and not over-ripe. Wipe off the
bloom, and throw them into a preserving-pan more than half
filled with boiling water. Cover it with a cloth, and let it stand
Avhere it will keep hot, but not boil, for an hour. Then take
them out, and put them into cold water. When they are cold,
tike off the peel, open the ends sufficiently to extract the stones,
break the stones, and blanch the kernels. Weigh the peaches,
and take the same weight of loaf sugar. Put the sugar into a
preserving-pan, with sufficient water to moisten it, and boil till it
is in syrup. Put in the peaches and kernels, and let them boil
up for five minutes ; then put them into a dish, and pour the syrup
over them. Cover the dish with a sheet of paper, and let it re-
main till the next day. Drain off the syrup, boil it for three
minutes, and pour it over the peaches. Do this every day for a
week. The last time, put in the peaches, and boil fast for ten
minutes. Put them carefully into pots, pour the syrup over, and
put part of the kernels in each pot, and the next day tie them
down.

893. PRESERVED NECTARINES.

Follow the preceding receipt, except that the peel may be
left on.

894. PRESERVED PINE-APPLE.

The pines must be ripe and perfectly sound. Cut off the
rough yellow outside skin as thin as possible; then pare them
thickly enough to take out all the eyes ; cut them into slices half
an inch thick ; then weigh, and to each pound of pine allow
fourteen ounces of loaf sugar and half a gill of cold water. Put
the thick parings into a piece of coarse muslin, and press out the
juice. Put the sugar, the juice, and the water into a preserving-
pan, and stir over a slow heat till it boils and the sugar is dis-
solved ; then boil up quickly, and skim ; put in the fruit, and boil
gently for twenty minutes, skimming constantly. Lay the fruit
in a deep dish or basin, pour the syrup over, and let it stand for
two days. Put it again into the preserving-pan, and boil slowly

PRESERVED MELON, ETC.

297

for a quarter of an hour, skimming if necessary. Lay it in the
dish, and the next day put it into pots, and tie down.

Note. — The parings (not the outside) may be put into rum or brandy
with half a pound of loaf sugar to one pound of parings, and kept for fla-
vouring jellies, creams, or punch.

895. PRESERVED MELON.

The melons must be perfectly sound and not over-ripe. Pare
and quarter them, and, if large, cut each quarter into two ; take
out the pulp ; place it on a sieve, with a basin under, to receive
the juice from it. Weigh the melon, and put it into an earthen
pan ; cover it with cold water, with salt and vinegar in it (a tea-
spoonful of salt and a dessertspoonful of French vinegar to three
pints of water ; let it remain in this pickle for twenty-six hours ;
then wash and drain it. Take the same weight of loaf sugar as
of fruit ; put it into a skillet with the juice from the pulp, and
boil, skimming carefully, till it becomes a bright syrup. Put the
melon into the syrup when cold ; boil up slowly, skim, then
simmer gently for a quarter of an hour. Put the melon carefully
into a basin ; pour the syrup over it, and let it remain for three
days; each day drain off the syrup; boil it fast for three
minutes; then pour it over the melon. The last time of boiling
up the syrup, add one ounce of ginger, slightly bruised. Put the
melon into a jar, pour the syrup over, and place the ginger on
the top ; the next day, tie it closely down.

Note. — Cucumbers may be preserved in this way and are excellent.

896. PRESERVED SIBERIAN CRAB APPLES.

Wipe the apples without breaking the skin, and prick each
through three or four times with a fine needle ; weigh them, and
to every pound allow a pound of loaf sugar, two tablespoonfuls
of gin, and the strained juice of half a lemon. Put the sugar,
gin, and lemon -juice into a preserving-pan, and boil and skim
till in a bright syrup ; then put in the fruit, and simmer very
gently till the skin is slightly cracked. Drain the fruit, and put
it carefully into jars. Boil the syrup quickly for ten minutes,
and when nearly cold, pour it over the fruit ; the next day, tie
the jars over with cap paper.

298

PRESERVES.

897. PRESERVED BEETROOT.

This preserve will be found very useful to cut up for garnish,
and for colouring jellies, creams, and sauces. It is also very nice
as a sweetmeat : it should be cut into small balls when so served.
Wash and peel six well-shaped beetroots; put them into a skillet
with a pint and a half of cold water ; boil up, skim, then simmer
for twenty minutes ; add the thin rind of four lemons, the
strained juice of six, an inch of vanilla, an inch of cinnamon,
four cloves, and four pounds of loaf sugar ; boil rather fast, and
skim, till the beetroot is quite tender (about an hour). Place the
beetroot in ajar ; boil the syrup very fast, till it becomes rich and
thick, then strain it over, and the next day tie it down.

Note. — Whenever cherry juice may be used, this may be substituted
successfully.

898. ORANGE MARMALADE.

Four dozen of Seville oranges, three dozen of St. Michael,
and one dozen of fine lemons ; wipe them all with a clean cloth.
Peel the oranges with a very sharp knife, only taking off the
yellow part ; put that into cold water, and boil till it is tender.
Grate the peel of the lemons ; take the white peel and pith off all
the fruit ; cut it into quarters, and take out the pips ; strain out
the juice ; strain the peel, and cut it into shreds ; put the pulp
out of which the juice was extracted into the water the peel was
boiled in, and boil till it is tender, then rub it through a fine
sieve. Mix the shredded and grated peel, the pulp, and juice,
and weigh out the same weight of loaf sugar. Put the whole
into a preserving-pan, stir with a wooden spoon till the sugar
dissolves, then skim, and boil till it becomes a rich marmalade
(about an hour). Put the marmalade into pots, and the following
day tie it over with cap paper, and brush that over with the white
of egg.

899. DAMSON CHEESE.

The damsons must be quite ripe and fresh gathered. Rub off
the bloom and pick off the stems ; take the same weight of loaf
sugar as of fruit, put both into a preserving-pan, and place it
over a slow fire ; stir frequently till it boils ; skim constantly, and
simmer for an hour and a half ; then rub the fruit through a hair
sieve. Put it into small moulds, and the next day tie them over.

CANDIED FRUIT, ETC.

299

900. BLACK CURRANT CHEESE.

Follow the preceding receipt.

901. CANDIED OR FROSTED CURRANTS.

Put two pounds of loaf sugar and half a gill of water into a
skillet ; boil up, skim, then boil rather fast for half an hour.
Have about three pounds of fine ripe currants, red and white, in
large bunches ; dip each bunch twice into brandy (a gill), and
then into the clarified sugar, while hot, but not boiling; do this a
second time, then sift loaf sugar over them. Place them on a
sieve in a dry warm place or in the sun, and let them remain till
dry. They keep best in a paper box.

902. DRIED OR CANDIED FRUIT.

Greengages, Orleans plums, apricots, or peaches may be pre-
served as follows : — The fruit must be quite ripe and sound.
Wipe off the bloom, cut them in half, and take out the stones.
Have the same weight of loaf sugar as of fruit ; put it into a
preserving-pan, with half a gill of water to each pound; boil
and skim for a quarter of an hour. Dip the fruit into brandy
twice ; put it into the syrup, and let it come slowly to the boil.
Turn it carefully into a pan ; pour the syrup over, and let it
stand till the next day ; then pour off the syrup ; boil it quickly
for five minutes, and pour it over the fruit while boiling hot.
Do this every day for a week ; the last time boil it ten minutes.
Put in the fruit, and boil ten minutes more ; when cold, lay the
fruit on a hair sieve, dredge it over with pounded loaf sugar, and
place it in a slack oven till the fruit is dry. Should be kept in a
paper box, with strips of soft writing paper placed round each
plum. Pears and cherries may also be preserved in the same
way. Cherries only require three days, and two minutes' boiling
on the last day.

903. ORANGE AND LEMON RINGS.

Cut Seville oranges and fine lemons into slices the sixth of an
inch thick, then with a sharp-pointed knife cut out the pulp,
leaving a very thin coating of the white pith on the peel ; soak
these rings for twenty-four hours in cold water, slightly flavoured
with salt ; wash them and boil them in sufficient water to let

300

PRESERVES.

them float in, till quite tender ; drain, and when cold, dip them
into brandy. Dissolve (slightly) loaf sugar with the water the
rings were boiled in ; boil, and skim, till it becomes a rich thick
syrup ; dip each ring in twice, and place them on a wire sieve to
dry. Boil up the syrup, and dip the rings in while hot, but not
boiling; do this twice a day till they become candied — one pound
of loaf sugar for one dozen of oranges. The sugar that is left
may be put into rum, and kept for flavouring puddings. Candied
rings should be made at the same time as jelly or punch, when
the fruit would be available.

904. PRESERVED CHESTNUTS.

Take off the shell and skin of some fine chestnuts; throw them
into cold w'ater to blanch ; then boil them slowly in plenty of
water for ten minutes; drain ; take the same weight of loaf sugar
as chestnuts ; put it into an enamelled saucepan, with half a gill
of water to every pound ; boil and skim till in a bright syrup ;
put in the nuts and boil for ten minutes ; put them into a basin,
pour the syrup over, and let them remain for twenty-four hours.
Pour off the syrup, boil it for five minutes, pour it again over
the nuts, and let them remain till the following day. Then boil
the syrup fast for ten minutes ; put the nuts in carefully ; boil
ten minutes more ; skim ; then put them into jars, and when
cold, tie them over.

905. COCOA-NUT CANDY.

Grate the cocoa-nuts ; strain the milk ; take the same weight
of loaf sugar as cocoa-nut; put it into an enamelled saucepan
with the milk ; 'boil and skim ; then put in the cocoa-nut, and
stir till it becomes a paste ; turn it on to a dish, and when cold,
cut it into square pieces. Should be kept in a wooden box.

906. NORMANDY PIPPINS.

Nine pippins will make a nice little dish ; let them be all of the
same size. Wash them ; put them into a brass skillet with
sufficient cold water to cover them, boil up and simmer for a
quarter of an hour ; drain on a sieve, and let them get cold. Cut
off the thin yellow peel of one lemon, half of a Seville orange,
and one sweet orange ; express and strain the juice. Wipe out

STEWED APPLES AND PEARS.

301

the skillet, put in the pippins, the juice, the peel, three cloves,
three allspice, an inch of cinnamon, six ounces of loaf sugar, a
gill of Marsala, and a gill of water. Simmer very gently, and
skim often, till the pippins are tender, but not soil and pulpy.
Take them out, put them in a pie-dish, boil the syrup till it
thickens slightly, then strain it over the pippins. When quite
cold serve. They should be of a rich dark brown colour through.

907. STEWED APPLES.

Dessert apples should be used ; pare them neatly with a sharp
knife, and scoop out the core ; put them into a skillet, with half
their weight of loaf sugar, one clove, an inch of cinnamon, the
thin rind of half a lemon, and the strained juice, and three table-
spoonfuls of cold water to every pound of apples ; simmer very
slowly, and skim frequently, till they are tender (about an hour
and a quarter). Take them out carefully ; place them neatly on
a glass dish ; boil the syrup quickly for ten minutes, and when
nearly cold, strain it over the apples. To be served cold at
dessert. A pint of whipped cream or Devonshire cream poured
over the apples makes it a pretty dish for dinner or supper.

908. WHISKEY APPLES.

American pippins are the best, but any sweet, sound apples
may be used. Peel them neatly, scoop out the core with a narrow
sharp-pointed knife. To every pound of apples allow three-
quarters of a pound of loaf sugar, the thin rind and strained juice
of a lemon, two inches of cinnamon, two cloves, half an inch of
bruised ginger, half a gill of whisky, and half an inch of stick
vanilla. Put the whole into a skillet, place it over a slow heat,
and simmer gently for an hour and a half. Turn the apples
frequently with a silver spoon, and skim often. If carefully
attended to, the apples become quite transparent, and will keep
for more than a year ; place them in large glazed jars ; boil the
syrup for five minutes; strain it over the apples, and when cold,
tie them down. To be served at dessert.

909. STEWED PEAKS.

The large hard pears are the best for this purpose. Put them
into a tin stewpan with sufficient cold water to cover them, and

302

PRESERVES.

boil slowly till they begin to feel soft. Take them out ; put them
into cold water for a few minutes. Take off the skin neatly ;
split the pears, and scoop out the core. To each pound of pears
allow six ounces of loaf sugar, two cloves, an inch of cinnamon,
the thin rind of half a lemon, and half a gill of claret or port wine.
Put the whole of the ingredients into a tin stewpan, and sim-
mer very gently till the pears are quite tender ; stir them frequently,
and skim with a pewter spoon. Take out the pears ; boil the
syrup quickly for ten minutes ; strain it over the pears, and when
quite cold, serve them at dessert.

Note. — Wine is not indispensable, they are very good done in water, but
better with wine.

910. ORANGES IN SYRUP.

Peel the oranges ; then, with a small sharp knife, remove every
particle of the white skin ; be careful not to prick the transparent
skin so as to let the juice escape, and spoil the shape of the
orange. For eight oranges, boil one pound of loaf sugar in half
a gill of water ; when quite bright, add a wineglassful of rum ;
put the oranges into a pie-dish that will just contain them ; pour
the syrup over, and let them remain till cold; then turn the
oranges, boil up the syrup, pour it over again, and let them
remain till wanted. They are better made the previous day.
Served at dessert.

911. ORANGE SALAD.

Wipe the oranges with a clean cloth ; cut into neat slices the
sixth of an inch thick. For nine oranges have ready, one pound
of finely-pounded loaf sugar, a wineglassful of Madeira or rich
sherry, a wineglassful of brandy, and a wineglassful of whiskey
or rum. Lay the oranges and sugar in layers ; pour the wine
and spirit over, and let it stand for six ‘hours before serving.
Baste the oranges frequently Avith the syrup, and use a silver
spoon. Serve at dessert.

Note. — If the oranges are unripe half a pound of sugar extra must be
used, and the oranges must be simmered in the syrup for ten minutes.

912. SUMMER FRUIT SALAD.

The fruit must be fine, quite ripe and fresh gathered. Strip
off the stems. Mix in equal quantities red currants and rasp-

BLACK CURRANT VINEGAR, ETC.

303

berries, or white currants and strawberries. To every pint of
fruit add three tablespoonfuls of sifted sugar, a dessertspoonful of
sherry, and a dessertspoonful of cold water. Stir frequently, with
a silver spoon, and let it remain to saturate for six hours or
longer. Serve either at dessert or instead of tart.

913. BLACK CURRANT VINEGAR.

The currants must be quite ripe, and gathered in dry weather.
Express the juice, and to evei-y pint add a pint of good vinegar
and three-quarters of a pound of honey ; put the whole into a
skillet and boil, skimming and stirring with a wooden spoon for
three-quarters of an hour. When cold, put it into bottles ; leave
them uncorked and in a warm cupboard for ten days ; then cork
and seal. Excellent as a gargle.

914. RASPBERRY VINEGAR.

Put five pounds of ripe raspberries into a jar with four quarts
of good vinegar ; tie it over with a piece of muslin, and let it
stand for a week ; stir it with a wooden spoon every day. At
the end of a week strain it through a fine sieve, and to every pint
add one pound of loaf sugar ; boil and skim for three-quarters
of an hour. When cold, bottle, cork, and seal it.

915. MULBERRY VINEGAR.

The preceding receipt may be followed exactly.

304

PUNCH, LIQUEURS, ETC.

916. TURTLE PUNCH.

Follow the directions given fdr milk punch, omitting the spice
and the milk, and substituting a quart of green tea, made thus :
— Put two ounces of fine gunpowder tea into a jug, pour a quart
of boiling water over it, cover the jug, and let it stand ten
minutes ; then strain. This punch also improves by keeping.

917. MILK PUNCH.

Have ready the following ingredients, and proceed as directed :
— Three pounds of loaf sugar, sixteen fine lemons, four Seville
oranges, three bottles of old rum, one bottle of French brandy, one
bottle of old Madeira, three quarts of boiling water, half a drachm
of grated nutmeg, four inches of cinnamon, and three pints of new
milk ; rub the sugar on the lemon and oranges to extract the
essence firom the peel ; squeeze the fruit and strain the juice.
Put the sugar and the juice into an earthen pan, and pour the
boiling water over it. Take a quart jug in each hand ; dip out
the liquid, and pour it back rapidly, holding the jugs as high as
possible ; do this for twenty minutes ; then add the spirit and
wine, a bottle at a time, and continue the mixing process till
the punch has a smooth soft flavour, which will take about three-
quarters of an hour ; boil the spice in the milk ; pour it into the
punch ; stir it once quickly ; then cover the pan with an earthen
lid, with a thick cloth over that, and let it remain undisturbed
for eight hours. Strain it twice through flannel, or three times,
if it is not bright; put it into bottles, and cork it securely.
Improves by keeping.

918. PINE-APPLE PUNCH.

Follow the preceding receipt for milk punch, substituting one
pound of ripe pine-apple (cut, into very thin slices) for the
oranges, and a quart of rice water (made as follows) for the
milk ; boil half a pound of the best rice, in two quarts of water
till it is quite soft and pulpy ; then strain the water through a
fine sieve.

PUNCH. BISHOP. MULLED CLARET. NEGUS. CURAgAO. 305
919. HOT PUNCH.

A pint of rum, a wineglassful of brandy, a tablespoonful of
noyeau, six ounces of loaf sugar, three lemons, and a pint and a
half of boiling water ; rub the sugar on the lemons to extract the
essence; squeeze out and strain the juice; put the sugar and
juice into a bowl with the boiling water ; stir rapidly till the
sugar is dissolved, then add the spirit ; stir till well mixed.

920. WHISKEY PUNCH.

Follow the preceding receipt, using a pint of whiskey only,
instead of the three spirits mentioned.

* 921. BISHOP.

Bishop is made either with claret or port ; two bottles of wine,
three Seville and three Tangerine oranges, ten ounces of loaf
sugar, six cloves, a quarter of a nutmeg, two inches of cinnamon,
and four allspice ; put the oranges into a quick oven, and let
them remain till the skin is crisp ; put the other ingredients into
the wine, and make it boiling hot. Put the oranges into a large
china bowl ; pour the wine over, and send to table immediately.

922. MULLED CLARET OR PORT.

A bottle of wine, five ounces of loaf sugar, three cloves, and
the sixth part of a nutmeg, grated. Put th^se ingredients into a
bright tin pot with a lid ; place it over a gentle heat till nearly
boiling ; turn it into a hot silver jug with a lid, and send it to
table.

923. NEGUS.

To a pint of wine, red or white, allow a pint of boiling water,
three ounces of loaf sugar, one lemon, and the fourth part of a
nutmeg, grated ; rub the sugar on the peel of the lemon ;
squeeze out and strain the juice ; then mix all the ingredients
together. Good, hot or cold.

924. CURASAO.

To make half a gallon, have ready the following ingredients :
— Five Seville and six Tangerine oranges, two lemons, one
pound and a half of fine sugarcandy, in powder, and three pints

306

PUNCH, LIQUEURS, ETC.

and a quarter of French brandy. Peel the oranges and lemons
with a sharp knife, only taking off the yellow part ; squeeze out
the juice, and strain it through muslin ; put the peel, juice,
sugarcandy and brandy into a half gallon spirit jar ; cork it
closely, and let it remain for three weeks; shake the bottle
frequently ; strain, and put it into long-necked glass bottles,
cork securely, and keep it a year or longer before using. .

925. ORANGE GIN.

Follow the preceding receipt, omitting the Tangerine oranges,
using gin instead of brandy, and barley sugar instead of sugar-
candy.

926. BLACK CURRANT GIN, CASSIS.

The currants must be quite ripe and fresh gathered. Strip off
the stalks. To a quart of currants allow one pound of sugar-
candy, two cloves, and a pint and a half of gin ; put them into a
stone spirit jar ; cork closely and keep for a y?ear or longer
before using. For the first six weeks, shake the bottle frequently ;
when required, pour it off carefully, that it may be quite
bright.

927. RASPBERRY GIN.

Follow the preceding receipt, allowing only half the quantity
of sugar.

928. PEACHES IN BRANDY.

(To be made in August or September. )

The peaches must be sound and not quite ripe. Rub off the
bloom with a coarse cloth, and prick each twice round with a
darning-needle, and through to the stone. Have a preservirig-
pan half full of boiling water ; throw in the peaches, and let
them simmer gently till tender (about an hour and three-quarters;)
then put them into cold water. Change the water constantly till
they are cold ; drain, and take off the skin carefully. Weigh
the fruit, and to every pound allow ten ounces of loaf sugar and
half a gill of water ; put the sugar and water into a skillet, and
boil and skim till it becomes a clear syrup ; pour it over the
peaches, and let them remain for twenty-four hours ; then place
the peaches carefully in glass jars. Add to every pint of syrup

APRICOTS IN BRANDY. SHERRY COBBLER. GINGER BEER. 307

a pint and a half of good French brandy; mix it well, and fill
up the jars. The fruit should be more than an inch below the
shoulder of the jar. Put in tight-fitting bungs, and seal the tops
over securely. Keep for nine months or longer before using.

929. APRICOTS IN BRANDY.

(To be made in July.)

Follow the preceding receipt in every respect.

930. CHERRY BRANDY.

(To be made in July and August.)

Morelia cherries ; wipe them with a soft cloth, clip the stalks,
leaving them half an inch long. To every pound of cherries
add ten ounces of pounded sugarcandy. Put them into wide
mouthed bottles, fill up with French brandy, cork securely, and
seal over the top. To be kept nine months or longer before
using.

931. CHERRY CORDIAL.

(To be made in June or July.)

Black cherries. Pull out the stalks. To eveiy pound of
cherries add twelve ounces of pounded loaf sugar ; put them into
Avide mouthed bottles, and fill up with rum, brandy, and gin, in
equal quantities ; put into each bottle two cloves, a quarter of an
inch of vanilla, and an inch of cinnamon ; cork and seal securely.
To be kept one year or longer, and strained Avhen required.

932. SHERRY COBBLER.

A tumblerful of Wenham Lake ice, pounded, a tumblerful of
fresh straAvberries or raspberries, a large Avineglassful of Curasao,
six ounces of finely-pounded loaf sugar, and a pint of fine old
sherry ; put these ingredients into a glass mug ; stir for eight
minutes, then it is ready for use. Imbibe it through straws or
small glass tubes.

933. GINGER BEER.

Three pounds and a half of loaf sugar, six ounces of bruised
ginger, two ounces of cream of tartar, the thin rind and strained
juice of four lemons, and two gallons of water ; boil the ginger,

x 2

308

PUNCH, LIQUEURS, ETC.

sugar, and lemon-peel in the water till the sugar is dissolved,
then pour it into an earthen pan ; put in the cream of tartar and
lemon juice, and let it stand for twenty-four hours ; then add a
tablespoonful of good yeast ; let it stand twenty-four hours longer,
then bottle and cork securely ; strain before bottling. It will be
ready for use in a week.

MEDICINAL STORES. HEALTH.

309

A FEW THINGS WORTH KNOWING.

934. MEDICINAL STORES.

Every house should contain suitable medicines to administer in
cases of sudden illness, accidents, colds, or slight ailments. To
those who have not a medicine-chest, the following list may be
useful. They should be kept in a cupboard or box, easy of
access.

Prepared chalk
Oil of peppermint
Laudanum

Opiate and aromatic confections

Tincture of rhubarb

Dr. Collis Brown’s chlorodyne

Dr. Gregory’s powder

Turkish rhubarb

Calcined magnesia

Epsom salts — Senna

Flour of sulphur

Cream of tartar

Cold-drawn castor oil

Antibilious pills

Seidlitz powders

Carbonate of soda

Carbonate of potass

Sal-volatile

Camphor julep

Sweet spirit of nitre

Essence of ginger

Bitters

Brandy

Dr. Davis’s Calorific and shield
Friar’s balsam
Opium plaister

Eye lotion (see receipt)

Camomile flowers

Liquid blisters and a camel’s-hair
brush

Spermaceti ointment
Cold cream

Glycerine and rose water
Adhesive plaister
Court plaister
Caustic —Iodine
Compound camphor liniment
Olive oil

Tincture of Arnica, tincture of
Calendula — both to be had, with
directions for use, of G. Clayton,
315 Regent Street, and — Walker,
71 Grosvenor Street, Homoeopa-
thic Chemists.

Condy’s Toilet and Disinfecting
Fluids — Directions for use on the
bottles.

Bandages, lint, linen rag, medicated
cotton, oil silk, spongio piline,
scissors, ivory knife, syringes,
&c.

935. HEALTH.

A morning bath and daily exercise are proved to be promoters
of health. When a bath cannot be obtained, a good substitute

310 A FEW THINGS WORTH KNOWING.

is to rub the body with wet towels, and then with dry coarse
ones, till the skin glows. A glass of cold water drunk imme-
diately after the bath will be found beneficial.

936. BATHING.

Hot or cold baths should not be taken till three hours, or
longer, after a meal.

937. MUSTARD PLAISTER.

Mix the mustard with cold water, and knead it to the con-
sistency of putty. Spread it, the eighth of an inch thick, upon
brown paper ; warm it before the fire, and apply to the part
affected. This plaister will be found more effectual than when
made with hot water. If the skin is very sensitive, brush the
surface of the plaister over slightly with salad oil.

938. CAMPHOR JULEP.

Put an ounce of camphor into a quart bottle, fill it with cold
boiled water, cork it closely, and let it remain twenty -four hours ;
then strain, and keep it for use. A wineglassful is a dose.

939. FAINTING FITS.

If fainting be caused by an over-heated room or excitement,
administer quickly a wineglassful of camphor julep, with a tea-
spoonful of sal-volatile in it, and let the patient recline on the
back. If from debility, a large glass of shei’ry and a reclining
position. If from disease of the heart, half a tumbler of rather
strong brandy and water cold , and an upright sitting position.

940. SUDDEN LOSS OF SPEECH OR PARALYSIS.

Put the patient’s feet, up to the middle of the calf, into hot
water, with a handful of mustard in it, and keep them in for
eighteen or twenty minutes. If hot water is not at hand, place a
mustard plaister on the lower part of the calf of both legs (see the
receipt). By this time, it is presumed a doctor will have arrived.
These directions are only given to arrest the progress of the
disease till other remedies can be obtained.

SPRAINS, BRUISES, CUTS, BOILS, ETC.

311

941. SPRAINS, WRENCHES, BRUISES, ETC.

Immediately after the accident, apply to the injm*ed part a rag
wetted with a lotion made with four-iifths of cold water and one-
fifth of tincture of Arnica, and keep the rag wet for an hour. If
a sprain, after the application of the lotion, the injured joint
should be bound up, and placed in an easy position by a sling or
a chair. Remove the bandage night and morning, and rub the
joint gently with the lotion with the palm of the hand. Do this
till the swelling goes down.

942. TO STOP BLEEDING, HEAL CUTS, ABRASIONS, ETC.

Apply a lotion of Calendula, according to the printed directions
enclosed with the tincture. It ■will be found to be an excellent
and effectual remedy.

943. EMBROCATIONS FOR RHEUMATISM.

Equal quantities of laudanum and sweet oil, and half the
quantity of chloroform. Shake the bottle before using, and
avoid inhaling the odour while rubbing. The bottle must be
kept closely corked.

(Dr. Davis’s Calorific will be found an excellent remedy for rheumatic
pains. To be had, with full directions, of Gifford & Lindon, 104 Strand.)

944. DIARRIKEA OR CHOLERA.

A teaspoonful of prepared chalk, twenty drops of laudanum,
one drop of oil of peppermint, in a wineglassful of cold water.

(Dr. Collis Brown’s Chlorodvne may be safely given in cases of diarrhoea.
Aromatic and opiate confections are also safe and excellent remedies.
These are to be had, with directions, of Bell, 338 Oxford Street.)

945. BILES OR BOILS.

Cover the part with opium plaister ; and if very painful and
hard, put a hot linseed-meal poultice over that. Change the
plaister frequently ; and when the bile breaks, squeeze out the
core, and bathe the part in hot water. If a succession of biles
appear for any length of time, which is frequently the case,
pitch and steel pills, taken daily, will be found an effectual
remedy. Both pills and plaister may be had of any good chemist.

312

A FEW THINGS WORTH KNOWING.

When for the face, the plaister should be spread on black silk.
A generous diet, with stout and port wine, is desirable.

946. AN EXCELLENT TONIC.

One ounce of gentian root, one ounce of Peruvian bark, one
ounce of coriander seeds, and one ounce of the yellow peel of
Seville orange ; pound these ingredients, and put them into a bottle
of good French brandy, and let them infuse for one week before
using. For a dose, take one teaspoonful in a wineglassful of cold
water half an hour before dinner.

947. HEADACHE FROM INDIGESTION.

Four grains of powdered rhubarb, sixteen grains of carbonate
of potass, and a teaspoonful of sal-volatile, taken in a wineglassful
of cold water.

948. COUGH MIXTURE.

Three drachms of tincture of tolu, one drachm of tincture of
squills, one drachm of mucilage of gum arabic, seven ounces of
almond milk, and twenty-eight drops of opium. A teaspoonful
every two hours, if the cough is very troublesome.

(Dr. Collis Brown’s Chlorodyne is an excellent remedy for colds. To he
had, with full directions, of Davenport, 33 Great Russell Street, Blooms-
bury.)

949. HEAT SPOTS ON THE SKIN.

An ounce of cream of tartar and half an ounce of Hour of
sulphur, mixed. Take a teaspoonful of the powder and a tea-
spoonful of strained lemon juice in half a tumbler of cold water,
three times a day for a fortnight. Vegetable diet and cold bath-
ing desirable.

950. INFLAMED EYES.

A bread poultice, made with boiling water, and put between
fine linen rag, and applied when nearly cold, will be found an
excellent and simple remedy. It should be put on at night, and
a thick silk handkerchief tied over it, to keep off the cold air.
The next morning, bathe the eyes with the lotion described in
the next recipe. Let a small quantity enter the eyes once a
day.

BURNS, CHILBLAINS, CORNS, AND TOOTHACHE. 313

951. EYE LOTION.

Three grains of sulphate of zinc, in half a pint of elder-flower
water. To be applied frequently externally. This lotion is to
be used for bloodshot eyes, and when there is a sensation of sand
in the eyes.

952. BURNS AND SCALDS.

If the skin is not broken, envelope the part immediately in
medicated cotton. If that is not at hand, dredge the part thickly
with flour. If the skin is broken, apply a poultice made of raw
potatoes, finely scraped, and saturated with cold-drawn linseed
oil. These remedies are only intended for slight accidents.

953. THE STING OF A WASP OR BEE.

Pull out the sting immediately, and rub the part with honey.
Should that not be at hand, till it can be got, apply moist sugar,
saturated with olive oil.

954. CHILBLAINS.

Burn two ounces of alum till in a white cinder ; put it into
a quart of boiling water, with a gill of spirit of wine. Steep
the part affected frequently, using the application as hot as pos-
sible.

955. CORNS ON THE FEET.

Papier Fayard et Blayn, to be had of Foster, Chemist, King’s
Road, Brighton, and of Sanger, Oxford Street. This will be
found a relieving remedy. Arnica opodeldoc, rubbed in night
and morning, gives much relief.

956. BLISTERS ON THE FEET.

Put a teaspoonful of tincture of Arnica into a foot-bath, and
bathe the feet. The next morning, draw a darning-needle, with
white worsted in it, through the blister, and leave a piece of the
worsted in, cutting it off within an eighth of an inch of the skin
on each side. This remedy is simple, but it will be found to be
effectual.

957. TOOTHACHE.

Clean the teeth with carbonate of soda. Saturate a small piece
of cotton wool with laudanum ; apply it to the tooth, and rub the
cheek externally -with compound camphor liniment.

314

A FEW THINGS WORTH KNOWING.

958. SUN BURNS.

Glycerine and rose water, mixed in equal quantities ; apply it
with a soft rag, and when dry, powder the part affected with
plain starch powder. This remedy will be found effectual in
allaying irritation of the skin, frequently caused by sea bathing.

959. EMOLLIENT PASTE FOR THE SKIN.

Soak six ounces of crumb of bread in cold water for two
hours ; then wring it in a cloth. Blanch and pound three ounces
of sweet almonds and twelve bitter ones ; add, while pounding,
three-quarters of a pint of cold boiled water, and let it stand
three hours ; then strain, and add to the milk a wineglassful of
gin. Put the bread, with six ounces of honey, into an enamelled
saucepan, and boil, stirring all the time, till it becomes a stiff
paste ; then let it get nearly cold, and add the milk of almonds to
it. Stir till well mixed, and put it into toilet pots, and use
instead of soap.

960. CAMPHOR WATER A COSMETIC.

After washing the face in warm water, rinse it with camphor
water; then rub till the skin glows. To make the camphor
water, simply keep a large piece of camphor in a jug or bottle
that is filled up with cold water eveiy day.

961. OIL OF SWEET ALMONDS — A COSMETIC.

Wash the face in cold water ; then rub it till the skin glows.
Dip a piece of flannel into oil of almonds ; rub it into the skin ;
then wipe it off with a soft cloth. This cosmetic must not be
used when the skin is inclined to irritation.

962. ASTRINGENT LOTION FOR THE GUMS.

Half an ounce of borax, dissolved in three pints of boiling water ;
when cold, add a teaspoonful of tincture of myrrh. Wash the
mouth with it, every other day, when the gums are tender and
recede from the teeth.

963. TOOTH POWDER.

Three ounces of prepared chalk, one ounce of orris root in very
fine powder, and three-quarters of an ounce of myrrh.

ALMOND PASTE, COLD CREAM, AND HAIR LOTION. 315

964. ALMOND PASTE FOR THE HANDS.

Blanch two ounces of sweet and half an ounce of bitter
almonds ; pound them to a soft paste ; and while pounding, add
half a pint of cold boiled water. Let this stand for three hours.
Dissolve, by heat, three ounces of honey ; add the strained juice
of a large lemon. Strain off the milk of almonds, and mix it with
the honey ; then stir in sufficient tine oatmeal to make it into a
firm paste. Put it into covered toilet pots.

965. ALMOND MILK.

Blanch and pound six ounces of sweet almonds and a quarter
of an ounce of bitter ones ; add, while pounding, a pint and a
half of cold boiled water. Let it stand four hours ; then strain ; add
two tablespoonfuls of gin to the milk, put it into bottles, and cork
closely.

966. LIP SALVE.

Half an ounce of spermaceti, a drachm of gum benzoin, a
drachm of alkanet root, and six raisins, without skin or stones ;
put these into an earthen jar, with an ounce of olive oil, a tea-
spoonful of lemon juice, and a dessertspoonful of port wine, and
place it by the side of the fire till the solid materials are dis-
solved ; then strain. When cold, scrape off all the sediment,
dissolve the salve, and put it into small pots. Four drops of
otto of roses improve it.

967. COLD CREAM.

Half an ounce of white wax and half an ounce of spermaceti
dissolved in four ounces of oil of sweet almonds. When nearly
cold, beat into it two ounces of rose water. When in a soft cream,
drain off what water will leave it, and put it into covered pots.
To be left uncovered till quite cold. Paste a strip of paper
round the edge, so as to exclude the air.

968. ASTRINGENT LOTION FOR THE HAIR.

Two ounces of eau de Cologne, two drachms of tincture of
cantharides, ten drops of oil of rosemary, and ten drops of oil of
lavender ; shake the bottle before using the lotion, and apply it
with a small fine sponge, every other day, as long as required.

316

A FEW THINGS WORTH KNOWING.

969. WASH FOR STRENGTHENING THE HAIR.

Half a pint of honey Avater, two ounces of spirit of rosemary,
one ounce of pulverised sweet almonds, and one ounce of solution
of ammonia. To be used occasionally.

970. MARROW POMATUM.

Wash and soak in cold Avater one pound of fresh beef-marroAV ;
squeeze out the Avater, put the marroAV into an earthen jar, and
put it in boiling A\rater till the marrow is dissolved ; then strain it
through muslin into a basin. When nearly cold, but not set, stir
in by degrees six ounces of pure olive oil, more or less as it may
be preferred firm or soft, and either of the folloAving essential oils
to perfume it : — Otto of roses, tAventy drops ; orange floAvers, thirty
drops ; magnolia, tAventy drops ; lavender, forty drops ; bergamot
or lemon, forty dx-ops.

971. COSMETIC FOR FIXING THE HAIR.

Take off the skin of half a pound of fresh mutton suet ; pick
out the pieces of bone and the discoloured parts of a quarter of a
pound of fresh beef-suet; boil them doAvn in an earthen jar till
dissolved ; then strain, and, Avhen cool, but not set, add tAvo drops
of essential oil of nutmeg, two drops of essential oil of cinnamon,
and eight drops of essential oil of orange floAvers. Pour it into
moulds four inches long, either round or any other form ; and
Avhen cold, fold each in tinfoil or lead paper.

972. POMATUM FOR CHILDREN’S HAIR.

Pick carefully and Avash a quarter of a pound of beef-marroAV ;
put it into an earthen jar, Avith a quarter of a pound of fresh lard;
stand it in boiling Avater till melted and clear ; then strain it into
a basin, add a gill of rose water. Stir it well, and let it get cold.
Break it up, and squeeze it through the rose Avater till it begins
to be soft ; then press out the water, and beat it AA'ith a Avooden
fork ; add one ounce of pure olive oil and half an ounce of violet-
scented oil. Beat till it is quite smooth, and put it into covered
toilet pots.

(The mixing every kind of pomatum is better to be done in a cool place ;
more particularly when castor oil is used. )

LAYENDER WATER. SKIN POWDER. POT-POURRI. 317

973. CASTOR OIL CREAM FOR THE HAIR.

Put half a pound of fresh lard into a basin, and pour a quart
of boiling water over it ; stir it, that it may be well melted.
When cold, take if off the water, squeeze it dry, and beat it with
a wooden fork till in a soft cream ; then add, by degrees, an ounce
and a half of fresh castor oil and twenty-five drops of essential oil
of bergamot, or any other perfume preferred. Beat it till quite
like a thick cream. Put it into covered toilet pots.

974. LAYENDER WATER.

Two quarts of spirit of wine, two ounces of oil of lavender, two
ounces of essence of bergamot, two ounces of essence of musk,
half an ounce of essence of ambergris, half an ounce of orris root
in two pieces, six drops of oil of cinnamon, thirty drops of oil of
nutmeg, ten drops of otto of roses, ten drops of oil of orange
flowers, and a pint of distilled water ; put these ingredients into
a large glass bottle, cork it tightly, and let it remain for three
months. Shake it frequently during that time. Filter it through
blotting-paper, put it into bottles, and cork it closely. The
longer it is kept the better it becomes.

975. SKIN POWDER.

Half a pound of the best starch, finely pounded, one ounce of
camphor, pounded ; add, while pounding, two drachms of spirit
of wine, two drachms of oxide of zinc, and eight drops of otto of
roses. Mix well together.

976. POT-POURRI.

Half a sack of rose leaves, a quart of lavender, two ounces of
sweet marjoram, and two ounces of lemon thyme ; spread these
out on a table or a floor, and turn them every day, till they are
quite dry, when they will have shrunk to half the quantity.
When dry, put them into a jar (or jars), and mix with them the
following ingredients : — Two grains of musk, one ounce of gum
benzoin, one drachm of oil of cassia, one drachm of oil of cloves,
two drachms of oil of lavender, one drachm of oil of cinnamon, a
quarter of an ounce of bergamot, ten drops of oil of orange
flowery, three ounces of orris root, in fine powder, three-quarters

318

A FEW THINGS WORTH KNOWING.

of a pound of dried salt, in fine powder, half an ounce of bay
salt, and two ounces of loaf sugar, in fine powder; mix the
ingredients well together, and cover the jar with the lid. Another
mode may be adopted. Sprinkle the rose leaves with salt, and
press them tightly down into the jar, and leave them for ten
days ; then put them into a coarse cloth, and press out all the
moisture. Pick the leaves apart, and finish in the same way as
directed above. Will keep twenty years, or longer.

977. FURNITURE POLISH.

A pint of pure linseed oil, half a pint of vinegar, half an
ounce of rose pink, in fine powder, a quarter of an ounce of
resin, in powder, and a gill of good spirit of wine ; dissolve the
resin in the spirit ; then mix all the ingredients together, put it
into bottles, and keep it closely corked. Shake the bottle before
using the polish, rub it on with a piece of soft flannel, and polish
with a wash-leather or an old silk handkerchief.

978. PASTE FOR CLEANING POLISHED STEEL.

One ounce of fine emery, two ounces of lime dust, and four
ounces of neat’s-foot oil, mixed into a paste. When used, it
must be well rubbed on with flannel, wiped off, and polished
with a leather dipped into sifted lime dust.

979. PASTE FOR CLEANING TINS, COPPERS, ETC.

Half a pound of soft soap and a packet of rotten-stone mixed
together ; place it in the oven till in a liquid state ; then stir in
a large wineglassful of gin. Cover over, and keep for use.
When used, moisten it with cold water, mb it on with a piece of
flannel till the tarnish disappears, wipe it off, and polish with a
leather dipped in rotten-stone or fine whiting.

980. PASTE FOR CLEANING MARBLE.

Three ounces of pearlash, a cake of whiting, and three pints of
water ; mix these together, and boil for ten minutes. Rub it
well over the marble, and let it remain for twenty -four hours ;
then rub it off.

CLEANING GILT FRAMES AND PLATE.

319

981. TO CLEAN GILT FRAMES, ETC.

A gill of good vinegar in a pint of cold water, a large camel’s
hair brush (a shaving brush will do), and clean soft cloths. The
frame must be perfectly free from dust. Dip the brush into the
liquid, and squeeze it slightly, that it may not be too wet; brush
the gilding (a small piece at a time) lightly, up and down, till it
is quite restored. " The brush must be constantly washed ; and
in finishing, it should be squeezed dry, and the gilding brushed
till dry. Frames and other gilt articles should be dusted daily
with a soft brush, and never touched with a cloth. By observing
this, and cleaning every two years, covering will be found quite
unnecessary, and the gilding will always be in good order. The
liquid must be renewed when dirty.

982. PASTE FOR CLEANING PLATE.

Break up two cakes of whiting into three pints of cold water,
stir it well, so as to wash out all the grit, then let it stand till it
settles to the bottom ; pour off the water, and put the whiting
into the oven to dry. Scrape off the sandy sediment. Dissolve
three-quarters of a pound of soft soap ; mix half of the whiting
into it ; add three-quarters of a gill of spirit of Avine ; stir till in
a soft paste, then put it into covered pots ; the rest of the whiting
to be kept in a lump for polishing.

983. TO CLEAN PLATE.

The plate should be well washed in hot water ( without soda).
Dip a piece of soft flannel into cold water, then into the paste
{see foregoing receipt) ; rub till all tarnish disappears ; wipe off
the past with a soft cloth, then polish with wash-leather and dry
prepared whiting. Brush the carved edges and between the
prongs of the forks ; finish with a clean wash-leather. If plate
be cleaned thus once a fortnight, and rubbed daily, it will always
be in beautiful order.

984. MAGIC PASTE.

(For Vermin.)

For destroying beetles, crickets, rats, mice, &c. ; to be had of
James Brown, 27 Gordon Terrace, Wharf Road, King’s Cross.
It has been tried and found effective, and without disagreeable
smell.

320

A FEW THINGS WORTH KNOWING.

985. MOTH PREVENTION.

The cuttings of Russia leather placed with furs, blankets, cloth,
&c., will effectually prevent moth. Camphor is also a good thing.
The article must be kept in a dry place, and free from dust.

986. FLEAS.

Boil a bunch of rue in a pail of water, and wash the rooms
infected.

987. TO CLEAN HAIR BRUSHES.

Ivory, mother of pearl, and tortoise-shell-backed brushes should
never be put into water ; they should be cleaned with pipeclay.
Rub the pipeclay well over the bristles till the brush is full, then
rub one brush against another till the pipeclay is all out ; then
rub the brushes with a clean cloth.

988. TO WASH SILK STOCKINGS.

Wash silk stockings in cold water and with white soap; rinse
them in cold water ; lay them flat in a fine towel, roll it up
tightly, and let them remain till dry ; then rub them with a piece
of dry flannel, to give them a gloss. As they must not be left in
the water, it is better to wash one pair at a time. Silk stockings
washed in this way will always look new, and never require
colouring or mangling.

989. HINTS TO THE MISTRESS.

It is generally unwise to take servants from a position inferior
to that they are expected to fill. When engaging them, their
duties should be described, and not made to seem less than
they are. In taking the character, questions should be put as to
the morals, habits, cleanliness, capability, and health of the
servant ; and there should be no hesitation or prevarication in
the answers. At the same time, it is necessary to observe the
style and order of the house from which the character is taken,
and also of the person giving it. It will be found a good plan
to write down the daily work of each servant, and the hours for
doing it, as well as the days on which extra cleaning is to be
done. The hours for rising, meals, retiring, and all matters on
which order and comfort depend, should also be written down.

HINTS TO TIIE MISTRESS. STORES.

321

The Hints to Servants will serve as a foundation to this plan, as
it is impossible to lay down positive rules for every family. The
merit or demerit of servants should never be made the subject of
conversation. Servants should be forbidden to relate what they
hear of neighbours and friends. Firmness, kindness, and punc-
tuality in all relations between mistress and servant, will encourage
obedience and respect. . The kitchen and larder should be visited
daily by the mistress; and every room in the house should be
inspected by her, at least once a week. Great comfort will be
found in the regular system of writing ‘ bills of fare ; ’ they ensure
the dinner ordered being served, and act as a check to tradesmen’s
books. .They should be kept, and at the end of the week com-
pared with the books. Errors are then easily detected. Receipts
should be filed, and kept at least one year. A strict account of
expenditure, with date of payment, should be kept ; it is always
satisfactory, and often useful as a reference to correct mistakes.
The subjoined outline of a month’s housekeeping expenses for
four persons may in some degree guide the young housewife.
The calculation is made on the prices of the best London trades-
men of the present period (1863), and admits of the ‘ bills of fare’
being followed. The amount will frequently vary ; but at the
end of the year it will be found a tolerably accurate estimate on
which diminution or increase may be made. The calculation
admits of an occasional visitor.

Date

Baker

and

Confec-

tioner

Butterman

and

Cheese-

monger

Butcher

and

Pork

Butcher

Fish-

monger

and

Poulterer

Green-

grocer

and

Fruiterer

Grocer and
Oilman

Dairyman

£ s.

£ s. d.

2 10

6 10

2 2

2 A

o 4|

1 11

5 10

2 9

7 6

2 7

1 0

1 17

1 14

1 5

9 5

990. STORE-CLOSETS, STORES, ETC.

Every good housekeeper will have her store-closets scrupu-
lously clean, and stocked in moderation with everything likely to
be required. All canisters, jars, boxes, and bottles should be

322

A FEW THINGS WORTH KNOWING.

labelled, and arranged in order. The following list may serve as
a guide : — Tea, coffee, cocoa, loaf sugar, moist sugar, sifted loaf
sugar, pounded sugarcandy, whole rice, ground rice, tapioca,
sago, semolina, pearl barley, Scotch barley, arrowroot, Oswego,
Brown and Poison’s Indian corn, Du Barry’s Revalenta Arabica,
macaroni, vermicelli, groats, oatmeal, lemons, currants, raisins,
almonds, sweet and bitter, candied peel, vanilla, cinnamon, nut-
megs, mace, allspice, cloves, whole pepper, ground pepper, black
and white, cayenne, mustard, fine salt for table use, curry-powder,
soy, anchovy-sauce, vinegar, Lucca oil, tarragon vinegar, Chili
vinegar, Harvey-sauce, tomato-sauce, chutney, Cre-fydd's sauces
(see notice following index), mushroom and walnut ketchups,
capers, all kinds of herbs in bottles, closely corked, pickles, cur-
rant jelly, and other preserves, raspberry and black currant
vinegar, dried and preserved fruit for dessert, biscuits in tin,
&c. &c., soap, candles, night-lights, lamp-wicks, house flannel,
wash-leathers, black-lead (Nixey’s is the best), emery cloth,
emery powder, rotten -stone, cleaning pastes ( see receipts), spirit
of wine, wax lighters, Vestas, Dimond’s cement, liquid glue,
liquid gum, marking and writing ink, string, waste paper, tool-
box, &c. &c. Regularity should be observed in giving out
stores, whether it be done daily or weekly. The following prac-
tical observations may be useful, and may be depended on as
correct : — Twenty-eight teaspoonfuls of tea are equal to a
quarter of a pound ; thirty-two moderate-sized lumps of sugar
(about three-quarters of an inch square) are equal to half a pound.
Tea, to be good, requires three teaspoonfuls to the breakfast-cup ;
coffee, one ounce to the coffee-cup ; composite candles, eight to
the pound for bedroom use, burn four hours and a half. These
minute details are intended to aid the inexperienced housewife in
giving out the right quantities, according to the taste and habits
of the consumers, and will be found useful if weights and scales
are not at hand. Kitchen stores must depend on the use there is
for them. Each servant requires, for personal use and cleaning
purposes, three-quarters of a pound of soap a fortnight. All
other stores are. regulated by the receipts, as each contains the
exact quantity required. A moderator lamp of good size, always
in use, in the course of a year consumes fourteen gallons of the
best oil, if burnt till eleven or half-past. Coals should be laid in

KITCIIEN STORES. HINTS TO SERVANTS.

323

for the year in June, when they are cheap. In a house where
three fires are in daily use, besides the kitchen, during the winter
months, eleven tons will be consumed. Wood for lighting fires,
at 4s. a hundred, 1(M. a week during the winter. Gas always in
use may be reckoned at 19s. a burner by the year.

991. KITCHEN STORES.

Stores for the week : — Baked flour, dried or prepared crumbs
of bread, garlic, shalots, onions, black onions ( see receipt), burnt
sugar, stock, glaze, salt, mustard, pepper, cayenne, all kinds of
spice, dried herbs, vinegar, oil, string, pudding- cloths, paper for
roasting, paper for fried fish, &c. ; fish napkins, plenty of clean
towels, oatmeal, groats, flour, split peas, which must be kept in
wood, dripping, lard, butter, eggs, &c. &c. A cook should always
have the foregoing articles in readiness. She should also have
weights and scales at hand ; hammer, nails, screw-driver, pincers,
&c. &c.

992. HINTS TO SERVANTS.

In small establishments, where only two house servants are
kept, the work is generally divided thus : — The cook takes the
dining-room, library, hall, steps, kitchen stairs, kitchen, larder,
and all offices below ; the housemaid, all above the hall, her
pantry, plate, china, and glass. Early rising will be found to add
much to the comfort both of employers and servants. The work
should be arranged in such a way that each day brings the same
amount of labour. Every room and office should be thoroughly
cleaned once a week, and a day set apart for each. On those
occasions, Avindows and sills should be cleaned, curtains brushed,
and marks taken off print. In bedrooms, mattresses and beds
beaten and brushed, and the boards under the bed scrubbed.
By doing this, the house is always clean, and with very little
labour. Both servants should be clean and neat in their work.

Things to be Remembered. — Answer bells immediately. Be
careful not to drop lucifers about the house ; never strike them
on the wall. Shut windows in foggy weather. Be careful to
fasten all doors and windows at night. Do not let strangers into
the house. Do not put plate where it can be seen by passers-by.
Should any unpleasant smell arise from sink or other drains, throw

y 2

324

A FEW THINGS WORTH KNOWING.

down a handful of chloride of lime, and let the water run.
Never throw greenswater down drains ; let it get cold, then throw
it on the earth in the garden. Burn all vegetable matter, or
send it away ; if it be put into the dust-bin, it decays, and an
unwholesome smell arises; put nothing into the dust-bin but
ashes. Do not throw human hair down drains or W.C. ; burn
it. Do not throw bones into cellars or elsewhere, as they cause
a bad smell. If kept for the purpose of selling, the precaution
must be taken to boil them till quite bare, wash them in hot
water, and dry them on the hearth ; if not, burn them. Keep
all firesides neat, and let each fire burn up the cinders it makes.
Avoid putting things on the stairs or landings. Let everything
have a place. Shut doors after you, by the handle , so as not to
mark the paint. Use a fireside cloth and a housemaid’s box for
upstairs firesides. Always have a clean cloth expressly kept for
chamber use. Wash out all utensils before wiping them. Put
fresh water into jugs and bottles daily. Wear a large apron for
bedmaking. Bedsteads should be taken down in spring and
autumn, the woodwork and joints scrubbed, and the whole well
cleansed ; the furniture brushed, and cleaned with bread, or
washed. Carpets are kept in nice order by cleaning them once
a year with bread. Never use dirty brooms, brushes, or dusters.
Wear gloves in all dirty work. After cleaning fire-irons and
coal-scuttles (which should be daily in the winter), wipe them
with a cloth, so that they may not soil the hands when used.
Never dust gilt frames with anything but a soft brush. Careful
daily dusting preserves the furniture, and makes a house always
look clean. Never put a tablecloth on the table with a spot on
it. When there are any marks, lay the cloth on a clean table,
dip a piece of flannel into hot water, and rub them till they dis-
appear ; then fold the cloth smoothly, and put it into the press ;
frequent washing wears out the cloths, and accidents will occur
daily. Do not use soda, except for lamp and gas globes, other
ground-glass, and rough kitchen work. Do not let workmen go
upstairs in their thick dirty shoes. A pair of carpet-slippers or
a pair of India-rubber overshoes should be kept for the purpose.
Lay down cloths where they are at work, if on a carpet. When
rooms are swept, cover beds, sofas, &c. with sheets ; old sheets
should be kept for dusting-sheets. Never use kitchen-cloths

325

HINTS TO SERVANTS.

dusters, &c. but for what they are intended ; and do not put them
away wet, as they cause a fusty smell, and will become mildewed.
Render a strict account of all money expended for your em-
ployers.

Chimneys. — The kitchen chimney should be swept every five
weeks. The discomfort on those occasions may be much lessened
by arranging the hour according to the habits of the family.
The ‘ upstairs work ’ should be done before the sweep arrives,
and that should be one hour before the family breakfast. A fire
should be lighted elsewhere ; and after sending up the breakfast,
the cook can remain in the kitchen till the cleaning is finished.
Other chimneys are generally swept once a year (in May) ; but
the dining-room, if constantly used, will require sweeping in
December also.

To Clean Varnished Paper Walls. — Wring a soil linen cloth
out of very hot water ( without either soap or soda), and rub the
Avail quickly (a small piece at the time) ; wipe it dry, and polish
Avith a clean soft wash-leather.

Cisterns. — The Avater should be drawn off once a fortnight, and
the cisterns should be cleaned out three times a year or oftener.

Filter. — The sponges should be Avashed in tAvo or three Avaters,
and the filter should be Avell rinsed out once a Aveek.

Decanters. — Decanters and water-bottles should be cleaned
Avith tea leaves and a bottle brush, and Avell rinsed with cold
water, then turned upside doAvn to drain. Be careful never to
use soda, or any acid, it makes them look thick, cloudy, and
white, instead of clear and brilliant.

China and Glass. Tavo clean tubs should be kept expressly
for china and glass. Wash it avcII in warm Avater, and rinse in
plenty of cold, and Avipe Avith {dean soft cloths. Be careful to
keep the handles of cups and jugs clean. To take off tea stains
use a little silver sand, or salt, but never soda.

Tea Urns. — When about to send the urn to table, nearly fill
it Avith fast boiling Avater, put on the circular shelf, put in the
heater, Avhich must be quite red hot, put the small lid over it,
nut on the lid of the urn, and rub it quickly over Avith a Avasli-
leather, that there may be' no dust upon it. When taken aAvay,
take out the heater, draAV off the water, Avipe the inside quite dry,
and polish the outside Avith a wash-leather.

326

A FEW THINGS WORTH KNOWING.

Tea-Pots. — Tea will not be good unless the inside of the tea-
pot be kept bright. After use, the leaves should be taken out
immediately, the pot well rinsed with boiling water, and wiped
quite dry. Once a week it should be scrubbed with fine salt ;
the spout cleaned with a piece of whalebone, and the holes
cleared out with a small skewer.

Gas. — The gas should be turned off at every burner before it
is turned off at the meter. The gasliers should be dusted with a
brush every day, and the globes washed every week. When the
meter and gasliers are hydraulic, it is better to fill them up with
water on the same day every week ; this will effectually prevent
mistakes.

Lamps. — The oil, cottons, and all things used for lamps, must
be kept in a warm dry place. The oil must be closely corked.
Lamps should be trimmed at once, when removed from the table ;
they can then never be forgotten. Cut the wick close to the burner,
and quite even; be careful not to drop it into the lamp. Fill the
lamp with oil, within an inch of the top. Wipe the mouth of the
lamp, the knobs, and the chimney holder; clean the chimney
with a stick covered with wash-leather and a little rotten-stone ;
dust the foot of the lamp, and put on the glasses ; care should be
taken not to touch the ground side of the globe, as it would
leave finger marks on it ; once a month generally is enough to
wash the globe ; it must be perfectly dry before it is put on.
Wind up the lamp ten minutes before lighting; turn up the
cotton the third of an inch ; light it all round with a wax lighter ;
put on the chimney ; the shoulder of the chimney should be half
an inch above the flame ; when regulated put on the globe.
The cotton must be changed every four days. These directions
are given for a 1 Moderator Lamp.’

Candles. — Candlesticks should be cleaned every morning. In
fixing candles, cross two pieces of paper (two inches and a half
long) over the socket, and force the candle in ; they will then be
perfectly upright and steady, and the paper not seen. If candles
gutter, scrape off the waste.

Clocks. — Wind up clocks regularly ; never turn the hands
back to alter the time.

CARVING.

.327

993. HINTS ON CARVING.

Fisn. — Salmon. — Cut salmon lengthways, into slices the third
of an inch thick and three inches long. A small piece of the thin
part, which is the fat, should be sent to each guest. A sharp
knife should be used.

Turbot and Brill. — Run the fish-knife along the middle of the
fish, from head to tail ; then cut the sides into pieces two inches
broad. Serve a portion of the fin to each person. The white
side of the fish is the best, and the thick part is the most
esteemed.

John Dory and large Tor Bay Soles may be carved like as
turbot, &c. The cheek of the dory is the epicure’s piece.

Cod. — Pass the fish-knife through the back, to raise the fish
from the bone, and serve it in flakes from the back (the thin part
is woolly), with a portion of the liver and sound. Haddock is
carved in the same way as cod.

Meat. — Mutton should be cut a quarter of an inch thick,
whether boiled or roasted. A little fat and gravy should be sent
to each person.

Haunch. — Place the point of the knife over the bone, about
four inches above the knuckle, and cut through the thick part of
the leg ; then cut slices lengthways. Saddle. — Cut the slices
lengthways from each side of the backbone. Leg. — Make an
incision through the thick part of the leg, and help slices from
both sides; or it may be carved ‘ haunch fashion.’ Loin may be
either carved as the saddle or cut into chops. Shoulder is cut
through the straight or lean side. Lamb fore-quarter. — The
shoulder should be taken off by the cook, but replaced to send to
table ; or if not taken off by the cook, must be taken off by the
carver, and placed on a separate dish. Carve lamb as directed for
mutton.

Beef. — The underside of the sirloin should be cut across the
bones into slices the third of an inch thick. The upper side,
lengthways, and in slices the fifth of an inch thick. A little fat
and gravy sent on each plate.

Ribs should be carved lengthways and cut thin.

Aitchbone. — Cut from the narrow and fat side and in as thin

328

A FEW TIIINGS WORTH KNOWING.

slices as possible. The suet fat is best when hot. All salt beef
should be cut thin.

Veal. — The fillet must be cut from the round part in very thin
slices; stuffing and gravy should be served to each person.

Loin , neck , and chump end of loin should be cut into slices the
sixth of an inch thick.

Pork. — Cut the leg through the middle, close to the bone.
Serve slices a quarter of an inch thick. If stuffed, send stuffing
and gravy on each plate. A boiled leg of pork, and all other
parts salted, should be cut the sixth of an inch thick.

Ham should be cut as thin as possible, unless cooked in the
Spanish way, when the slices should be a quarter of an inch thick.
In either case, place the knife three inches above the knuckle,
which should be to your left hand, slanting toward the knuckle ;
cut off the piece down to the knuckle ; then carve the ham in
very thin slices, fat and lean. A ham cut in this way looks
better and goes farther than when cut as a leg of pork, as it often
improperly is.

Bacon must always be cut thin.

Tongue. — Cut the thick part of the tongue down to the root,
but not through, and serve slices a quarter of an inch thick.

Bath Chap. — Cut very thin slices from the thick part of the
chap lengthways. A small piece of the tongue, if any, should be
sent to each person.

Fowls. — Fix the fork in the middle of the breast, and do not
remove it till the fowl is cut up. First take off the legs thus :
Place the point of the knife flat under the thigh, cut through the
skin, turn the leg back, and separate it from the body ; then take
off the Avings by placing the knife doAvn the side of the breast, in
the lino Avith the joint of the Aving, and cut through to joint, and
separate it. Place the knife across the breast, half an inch beloAV
the point of the breast-bone, slanting toAvards the neck, and
remove the merrythought ; then take off the small bones called
the flyers, which present their points on each side of the neck ;
then cut through the ribs on both sides ; pull up the fork Avith
the breast. The back, if Avanted, may be cut across into three
pieces. Slices may be taken off the breast.

Ducks. — Slice the breast length Avays, and cut up in the same
'way as foAvls.

IIINTS ON CARTING.

329

Turkey is frequently boned, and stuffed with a tongue and
forcemeat. Cut slices lengthways the fifth of an inch thick, and
sufficiently deep to cut through the tongue and stuffing. If not
boned, cut slices off the breast, legs, and wings. Disjoint as
directed for fowls.

Goose is carved in the same way as ducks, after removing in
slices the meat from the breast. The stuffing will be found in
the body. Cut through the skin below the breast, and insert ^a
spoon. Send stuffing on each plate.

Pheasants are carved like fowls.

Partridges. — If the birds are small, cut them through the
breast and back lengthways, and then each half into two ; or they
may be carved like a fowl.

Grouse is carved like a partridge.

Hare. — Cut slices lengthways off the back and legs; the
stuffing is in the body. Turn over the hare, and cut it open.
Send stuffing on each plate. For inexperienced carvers, the
better way is to order the hare to be boned.

INDEX

ALM

PAGE

LMOND and
bread pudding 193

— dust, burnt . . 200

— milk .... 315

— paste and icing 233

— and potato pud-

ding . . . .183

— pudding . . .185

— paste for the hands 315

— sauce .... 194

— sweet, oil of . .314

A few things worth

knowing . . . 309

Amsterdam pudding 189
Anchovy toast . . 56

— sauce .... 34

An excellent tonic . 312
Annette’s pudding . 178
Apple Charlotte, cold 209
hot ... 210

— cream .... 186

— dumplings, baked 274

boiled . . . 274

— jam 293

— jelly .... 292

— mould .... 212

— pudding . . .274

— sauce . . 268, 272

— souffle . . . .216

— snow with sponge

cakes .... 211

— tart 273

open . . . 208

Apples, stewed . . 301

— with whisky . 301
Apricot Charlotte . 209

— jam 294

BEE

TAGE

Apricots in brandy . 306

— preserved . . . 296

Arrowroot souffle . 214

— for invalids . . 238

Artichokes . . .162

— Jerusalem * .162

fried . . . 163

Aspic orsavouryjelly 18
Ash-berry jelly . . 292

Asparagus. . . .160

— soup .... 3

I)ACON, boiled . 263
) Baked flour clviii.
Bakewell pudding . 187
Barley broth . . .261

— water .... 239
Bath chap . . . .119

— pudding . . . 188

Bathing . . . .310

Batter pudding,
boiled .... 195

baked. . . 278

Beans, French, boiled 160
— a la Fran$aise . 161
— fried .... 161
— broad, boiled . 161

a la Fran-

5aise 161

— haricot . . .162

— scarlet . . . .160

Beef, aitchbone,
boiled .... 82

— brisket. . . . 250
— — stewed with
piekles s . . ; 83

BIL

PAGE

Beef, brisket, stewed
with French beans 83

— fillet .... 84

— ribs roasted . . 78

— round, boiled . 250
roasted . .251

— shin, stewed . . 253

— sirloin, roasted . 78

— spiced .... 84

— steak .... 253

pie . . . . 253

pudding . . 254

— stilton of, stewed 83

— tea 242

2nd dressing of : —

— with acid sauce . 78

— bubble

and

squeak . .

• .

250

— croquets of

• .

134

— cutlets . .

— hashed. .

# #

252

— minced. .

# #

— and mushrooms .

— and savoury

rice

— stewed . .

, .

252

— truffles. .

, #

— potato pie

— potted . .

•

— rissoles

, .

134

— shin of, and cab-

bage .... 253
Beetles, to destroy . 312
Beetroot . . . .170

— pickled . . . 288

— preserved . . . 298

Belgian pudding . . 191

Biles 311

332

INDEX.

BIL

PAGE

Bills of family
fare . xviii. to cxxxix.

— fare for dinner

parties . exl. to clii.
evening enter-
tainments . cliii.

Bishop 305

Boiling, remarks on clvi.
Black currant cheese 299

gin .... 306

jam . . . 294

jelly . . .291

pudding . .275

vinegar . . 303

— onions for soup clix.

- — puddings . . .123

Blancmange . . .223

American . 223

— — rice . . . 223

Bleeding, to stop . 311
Blisters on the feet . 313
Bloaters . . . . 47
Borwick’s baking-

powder .... 206
Brains, calf’s, fried . 109

with white sauce 109

with brown

sauce . . 105

— sheep’s, fried . 66

stewed . . 69

Braised fowl . . .131

— pheasant . . . 145

— salmon . v . . 20

Braising, remarks on clvii.
Brandy bread pud-
ding 175

— cream for pud-
dings .... 185

— sauce . . . .174

Brazilian pudding . 184
Bread and cheese

pudding . . . 221

— plain . . 280

— nuts or pulled

bread. . . . 231

— pancakes . . .216

— pudding baked . 277

— — boiled. . . 277

— • sauce .... 144
Brill ..... 27
Broad beans . . .159

Broccoli . . . .171
Broiled chicken . .128

CAR

PAGE

Broth, chicken . .241

— calf’s foot . . . 244

— mutton ... 17

— invalids’ . . .241

— veal .... 242

Bruises and wrenches 311
Brussels sprouts . .171

Bubble and squeak . 250

Buns 237

Burns and scalds . 313
Burnt almond dust

for puddings . .198

Burnt sugar for
colouring . . clix.

Butter milk cakes . 277

nABBAGE . . .172
Vj — pickled . . 288

— stuffed .... 172

Cabinet pudding . . 182

Cakes , . . 232, 281

Calculation of house-
keeping expenses. 314

Calf’s brains . . .111

— head, baked . . 104

— — boiled , . .103

plain . . . 265

with oysters . 265

2nd dressings of : —

— collops .... 105

— hashed. . . . 104

— feet and sauce . 105

— foot broth. . . 244

jelly . . . 224

stock ... 2

— heart, roasted . 106

— liver and bacon . 266
mock pate de foie

gras .... 110

roasted . .110

stewed . .110

Camphor julep . .310

— water .... 314
Candied cocoa-nut . 300

— fruit .... 299

Candles, to fix . . 326
Caper sauce . . . 256

— for fish ... 33

Capon, stuffed and

roasted . . . .128

Carp baked ... 48

— stewed. ... 48

COC

PAGE

Carrots 166

Carrot soup ... Id
Castor oil cream . . 317

Cauliflower . . .170

— a la Franqaise . 171

— with Parmesan . 171

Celery sauce . . .125

— stewed .... 167

Chantilly cake . . 232

Charlotte, apple,

cold 209

hot. . . .210

— apricot .... 209

— gooseberry . . 209

— greengage . . 209

— marmalade . . 210

— pudding . . .276

Charlotte russe . . 208

Cheese biscuits . . 230

Cheesecakes . . . 207
— • mixtures . . . 206

Cheese souffle . . 229

— stewed .... 230

— toasted . . . 280

Cheesikins . . . 230

Cherries, preserved . 294
Cherry brandy . . 306

— cordial .... 306

— sauce . . . .178

Chestnut puddings . 176
Chestnuts, preserved 300
Chicken, broiled . . 130

— broth .... 241

— minced for in-
valids .... 247

Chilblains . . . .313

Chimneys, to sweep 325
China and glass . . 325

Chine of pork . .120

Chives butter ... 35
Chocolate cream . . 222

Cholera . . . .311

Chutney-sauce . . 283
Cisterns . „ . .325
Clarence pudding . 179
Clarified sugar . .175

Cleaning pastes . .319

— varnished paper

walls . . . .325

CliftQn puffets . .203

Clocks 326

Cocoa nibs . . .239

— npt cream. . .180

INDEX,

333

coc

PAGE

Cocoa nut pudding . 177

— nut sauce . . . 188

Cock a leekie ... 14

Cod, baked, and

sauce .... 28

— boiled .... 28

— curried .... 31

— fried .... 29

— scolloped . . •. 30

— with potato wall 30

Cod’s roe .... 30

Col-cannon . . .250

Cold cream . . .315

Collared veal . . . 101

College pudding . .184

Collegiate — . .185

Condiment sauces . elx
Condiments, sauces . 282
Conservative pud-
ding 180

Coppers and tins,
paste for cleaning 318
Corns on the feet . 313
Cosmetics for the

hair

316

— for the skin . .

314

Cough mixture .

312

Cow heel for conva-

lescents ....

249

Cow heel, boiled, and

sauce ....

270

— fried, with onion

fritters ....

— stewed . . 90,

249

Cranberry tart . .

272

Cream, chocolate

222

— apple ....

186

— Franchipane . .

221

— ginger ....

220

— gooseberry . .

218

— Italian ....

220

— lemon ....

220

— Milanese . . .

221

— mixed fruit . .

219

— Nesselrode . .

222

— pine-apple . .

221

— raspberry . . .

220

— Rhenish . . .

222

— strawberry . .

220

— Swiss . . . .

219

— of tartar . v. .

242

— velvet ....

219

— Venetian . . .

221

DUC

PAGE I

Cre-fydd’s sauces
(See notice follow-
ing Index).

Croquets . . . .136

Cucumbers, to dress 165

— stewed .... 165 ;

Cumberland pudding 190 ;
Cup puddings . . 204

Curasao .... 305

— jelly . . . .225

— sauce .... 182
Curds and cream . 211
Currant dumplings . 276

— pudding . . .192

Curried fish . . . 31

Curry powder. . . 289

Curries (Indian receipts

for) :

— Calcutta . . .133

— ■ Madras . . .133

— Malay .... 65

— gravy . . . .113

Custard . . . .211

— - without eggs . . 279

— pudding . . .278

Cuts and abrasions,

to heal . . . .311

DAMSON cheese . 298
— jam . . . 294

Damsons, preserved 295
Decanters .... 325
Derbyshire pudding. 196
Devilled biscuits,
buttered . . .231

— dry 231

Diarrhoea or cholera 311
Diplomatic pudding 200
Dissolved butter for

skate 33

Dory and sauce . . 33

Dough dumplings . 252
Dried or prepared
crumbs ... clix
Dried fruit . . . 294

Dripping, to clarify . 262
Ducklings, roasted . 138
Ducks, braised with
olives . . . .140

peas . . .139

turnips . .139

FOW

PAGE

Ducks, stuffed and

roasted . . .

138

— hashed ....

140

— wild

158

TdELS for convales-

-Li cents ....

248

— boiled ....

— collared . . .

— fried, and Tartar
sauce ....

— spitchcocked . .

— stewed ....

— — white . . .

Egg sauce ....

Eggs and bacon . .

271

— boiled ....

227

— buttered . . .

227

— fried ....

268

— poached . . .

227

— savoury . . .

228

Embrocation for

rheumatism . .

311

Emollient paste for
the skin ....

314

Endive, stewed . .

164

Eye lotion ....

313

ThUNTING fits .

310

Jl Fennel sauce .

Fig pudding . . .

192

Filter

325

Fire for roasting, clvii.

Fish

Fleas . . . . .

320

Flounders, fried „ .

Fondu of cheese . .

229

Forcemeat roll . .

101

Fowls, boiled, and
white sauce . .128

- and parsley . 129

— braised, with beef 132

— tomatoes . 1 34

— capon, stuffed . 128

— chicken, broiled . 130

— curries of. . .134

— fricasseed . . .130

white . . .129

— marengo of . .131

— mock Strasburg

pie .... 137

334

INDEX,

FOW

IIAH

ITE

PAGE

Fowls, roasted, and
sauce .... 127

2nd dressing of : —

— croquets . . .

136

— curried . . . .

134

— with macaroni .

134

— mayonnaise of .

137

— minced (pie) . .

135

with rice . .

135

— patties . . . .

135

— rissoles . . .

136

Franehipane cream .

221

Freezing . .

224

French beans . . .

160

— • a la Fran9aise .

161

Fritters, apple . .

214

— plain . . . .

276

— currant . . .

276

— orange ....

215

— rice . .

215

Frosted currants . .

299

Fruit pudding 192,

201

— Jelly ....

292

— ' sauce ....

197

— tarts ....

206

plain . . .

272

— transparency . .

Furniture polish . .

211

318

PAGE

Gooseberry Charlotte 209

— cream . . .

218

— jam

294

— trifle . .

218

Gosling . . . .

138

Grape jelly . . .

226

Gravy

— plain . . . .

259

Greengage jam . .

294

— - mould . . . .

211

Green gooseberries,

preserved . . .

295

Greens, to boil . .

171

Grenatins of veal

Ground-rice cheese-

cakes

208

— omelet ....

213

— cup puddings

195

— pudding . . .

199

— souffle ....

214

Grouse

149

Gruel

241

Guernsey cake .

234

— pudding . . .

189

Guinea fowl .

144

Gums, lotion for . .

314

ARLIC, nse of . clx.
Galantineof veal 101

Gas ....

326

Gelatine . .

224

Genoa cake

234

— sauce . .

German puffs.

203

— pudding .

187

Giblet pie . .

141

— soup

# #

Giblets, stewed

141

Gilt frames, to clean

319

Ginger beer .

307

— and bread

pud-

ding . .

191

— bread nuts

. .

238

■ — cream . .

. .

220

— sauce . .

Glaze . .

Golden plover.

149

Goose-blood pudding

196

Goose, stuffed

and

roasted . .

272

Haddock, baked 34

— boiled . . 33

— dried .... 47

— Finnon, boiled . 47

Haggis 68

Hair brushes, to

clean 320

— pomatums for .315
— wash . . . .316
Ham, baked . . .120
— boiled .... 120
— dressed as Spa-
nish 121

— potted .... 122
— to cure . . . . 122

— Westphalia . . 122
Hard dumplings . . 251
Hare, braised . .153

— jugged . . . .152

— — Yorkshire way 153
— soup .... 8

— stuffed, and
roasted . . . .150

2nd dressing of: —

— hashed. . . . 151

PAGE

Hare, potted . . .151

— pudding . . . 151

Haricot beans . .162

— of mutton . . .259

Hashed beef . . . 252

— duck .... 140

— hare .... 151

— mutton . . . 257

— veal .... 263

Hasty puffs . . . 202

— pudding . . .196

— — plain . . . 279
Headache, remedy for 312

Health 309

Heat spots on the

skin ....

. 312

Herbs, dried . .

. 290

Herrings, baked .

. 46

— boiled . . .

. 46

— broiled.

— fresli . . .

— sauce for . .

Hints on carving

327

— to the mistress

320

— to servants .

323

Horseradish sauce

Hotch-potch . .

TCED pudding .

220

J- Icing for cakes

233

Indian sauce . .

— corn flour . . .

241

Inflamed eyes

312

Irish stew . . . .

255

Isinglass . . . .

224

Italian cream.

220

— roll

204

— sandwiches . .

204

— sweetmeat. . .

217

Items for invalids

Arrowroot . .

240

— milk. . . .

240

Barley water . .

241

Beef tea . . .

244

Broth, calf’s foot .

244

- — chicken. . .

243

— mutton . . .

243

— Teal . . . .

243

Cocoa nibs .

241

Cow heel . .

249

Cream of tartar .

242

Eels

248

INDEX,

335

ITE

PAGE

Items for invalids : —

Gruel . .

# m

241

Indian corn flour .

241

Isinglass

with

eggs . .

•

246

Lemonade .

, .

242

Linseed tea.

, ,

242

Minced chicken .

247

Mixed meat tea .

244

Mutton tea.

242

Pudding, arrow-

root . .

. ,

245

— crumbs

bread . .

246

— ground rice .

245

— hasty .

. •

246

— light. .

247

— Oswego.

246

— rice . .

• •

246

— sago ._ .

245

— semolina

. •

245

— tapioca .

• •

245

Rice milk .

• •

240

— water .

, ,

241

Sago . . .
Sole, fillet

of,

240

boiled

247

Soup . . .

248

Tapioca milk

•

240

Toast water

, .

242

Treacle posset . .

242

Tripe . .

248

Veal broth .

, ,

243

Veal tea

. .

243

White wine whey.

242

TAM pudding

193

fj plain

27 5

— sandwiches

. .

216

— tarts . .

, .

207

Jams, see Preserves .

291

Jellies . . .

174,

224

Jelly, aspic .
— calf’s foot .

, .

224

— Curacjao .

225

— grape . .

226

— lemon . .

, ,

225

— • Maraschino

224

— orange . .

226

— pine-apple

•

225

— punch . .

•

226

— raspberry .

• •

227

LEM

PAGE

Jelly, stock meat . 2

— strawberry . .227

— to clarify . . . 224

Jersey pudding . .186

Jerusalem artichokes 162

fried ... 163

Junior United pud-
ding 181

7EB0BES and

-i\_ Kedcheree . .

113

Ketchups . . . .

286

Kidneys, ox, Irish

stew of ... .

255

pudding . .

255

stewed . . .

250

— sheep’s, broiled .

— stewed . . . .

Kitchen stores . .

323

— utensils . . .

clvi.

ADY BETTY’S
pudding . .179
Lamb chops ... 71

— cutlets with cu-
cumbers ... 74

— fore quarter . . 70

— fry 76

— haunch .... 7 1

— head and pluck . 77

— leg, boiled . . 72

roasted . . 71

— neck, boiled . . 72

— pie 75

— ribs or target . 70

— saddle .... 70

— shoulder ... 71

— stewed, and peas 7 5
2nd dressings of: —

— broiled bladebone 74

— curried. ... 73

— cutlets and white

sauce .... 73

— minced. ... 72

Lamps 326

Larks 149

Lavender water . .317
Laver, to dress . .162
Leeks 170

— soup .... 16

Lemonade .... 242

MAT

PAGE

Lemon bread pud-

ding 177

— cream .... 220

— dumplings or pud-

ding . . . . .

201

rich . . .

202

— jelly . . . .

225

— pudding . . .

180

— sauce . . 177,

186

— and rice mould .

212

Leveret, braised . .

153

— roasted . . .

154

Linseed tea . . .

242

Lip salve . . . .

315

Liqueurs ....

304

Liver and bacon . .

270

Lobster bashaws

— curried . . .

— cutlets ....

— mayonnaise of .

Lobster patties . .

— potted ....

— sauce ....

TITACARONI 198,
ilL Macaroon cakes

199

238

— pudding . . .

199

— sweet (Portu-

guese) ....

198

— savoury (Genoa)

228

(Naples) . .

229

— soup ....

Mackerel, boiled, and

sauce ....

— broiled. . . .

— soused ....

Madeira cake . . .

235

— pudding . . .

189

Madelena cakes . .

236

Magic paste to de-

stroy vermin . .

319

Maintenon cutlets .

Maraschino jelly. .

224

— syrup .... 204
Marble, paste to
clean .... 318
Marengo of fowl . .131

Marmalade pudding 194
Marrow — baked . 187

boiled . . . 182

Marrow pomatum . 316
Matrimony pudding 190

336

INDEX,

MAY

PAGE

Mayonnaise of fowl 137
— lobster ... 25

— salmon ....

— turbot ....

— sauce ....

285

Medicinal stores

309

Medlar ielly . . .

252

Melbourne pudding 186

Melon, preserved

297

Melted butter . .

285

— for fish . . .

Milanese cream . .

221

— sauce ....

Milk punch . .

298

Minee-meat . . .

205

— pies ...'..

205

Minced beef . . .

— chicken for inva-

lids

243

— fowl ....

133

— lamb ....

— meat cakes .

112

— — pate . . .

112

— mutton «...

— veal . . . .

— — plain . . .

263

Mint sauce

Mock brawn . . .

122

— pfite de foie gras

108

— Strasburg pie .

137

— tomato sauce . .

282

— turtle soup .

— whitebait . . .

Moggina’s pudding .

183

Moths and other in-

sects

320

Moulds . . . clviii.

Mulberry vinegar .

303

Mulled wine . . .

305

Mullet, red .

Mushrooms . . .

163

Mushroom ketchup .

286

— sauce . . . .

284

Mussels, boiled . .

— pickled . . .

— sauce . .

— scolloped . .

— stewed . . . .

Mustard plaister

310

— sauce . . . .

Mutton, breast,

stewed . . .

260

— broth . . . .

OME

TAGE

Mutton broth for in-
valids .... 243

— chops, broiled . 62

— cutlets, with

sauce . 60, 61, 63

— — braised . . 64

— haunch, roasted . 58

— leg, boiled ■. . 256

roasted . . 257

— loin 59

— — stuffed . . 59

— • pie 66

plain . . . 261

— pudding ... 66

plain . . . 260

— saddle, roasted . 58

— shoulder . . . 258

— tea for invalids . 242
2nd dressings of: —

— croquets . . .135

— cutlets . . 60, 61, 65

— curried. . . . 257

— fillet .... 60

— - hashed . . 257, 258

— loin, stewed with

pickles .... 59

— minced . . . 61

with mush-
rooms . . 62, 63

— and potato pie . 258

— potted .... 68

— rissoles . . .144

Naples sauce . 27

Neapolitan ag-
nellotti .... 95

Nectarines, pre-
served .... 296

Negus 305

Nesselrode pudding . 222
Normandy pippins . 300

OAT cakes . . .281
Olla podrida . 1 1

Omelet, plain . . 228

— ground rice . .213

— potato . . j .213

— savoury . . . 228

— souffle .... 214
— sweet .... 213
— • with preserve . 213

PEA

PAGE

Onions, boiled . .

169

— fried ....

169

— fritters of. . .

— pickled . . .

287

— roasted i . .

169

— sauce i . . .

285

— soup ....

— stewed ....

169

— stuffed ....

169

Orange gin ...

306

— cream . . .

181

— jelly . .

226

— marmalade . .

298

— and lemon rings

299

— salad ....

302

Oranges in syrup

302

Oswego cakes

235

Oven

clvi.

Ox cheek a la mode

— heart, hashed

256

roasted . .

255

— kidney pudding .

255

stewed . .

254

— palates, stewed .

— - tail soup . . .

Oyster patties . .

— sauce . . . .

— soup . . . .

— vol au vent . .

Oysters, cold . . .

— curried . . .

— fried . . . .

— grilled . . . .

— scolloped . . .

— stewed . . .

PANCAKES . .

214

L — - without eggs

279

Paradise pudding .

185

Paralysis . . . .

310

Parisian pudding .

200

— sauce . . . .

201

Parsley and butter .

265

Parsneps . . . .

168

Partridges, braised .

147

— with cabbage

148

— Italian fashion .

148

— roasted . . .

147

Pastry . * . .

174

Peach jam . . . .

294

Peaches in brandy

306

— preserved .

296

INDEX.

337

PEA

PAGE

Peas, to boil . . .

159

— pudding . . .

268

— soup . . . .

Pears, stewed . .

301

Pelau, Indian receipt

Perch, fried . . .

Pheasant, braised

with beef . . .

145

— boiled . . . .

145

— roasted . . .

144

— with truffles . .

146

— pulled, and maca-

roni . . . .

146

Pickled pears . .

289

Pickles

282

Pigeon pie . . . .

143

Pigeons, broiled . .

142

— roasted ....

142

— stewed ....

142

Pi^s feet . . . .

268

— fry

119

— head ....

269

Pike, baked . . .

— boiled . . . ,

Pine-apple cream .

221

— jelly ....

225

— preserved . . .

296

— pudding . . .

175

— punch ....

304

— sauce ....

175

Piquante sauce . .

283

Plaice, boiled . .

— fried ....

Plain cake . . .

236

280

— cookery . . .

250

Plate, to clean . .

319

Plates, and dishes

clvii

Plovers ....

149

Plum-pudding and

sauce ....

174

— plain ....

274

Plum cake, rich . .

233

Pork chine . . .

120

— chops ....

267

— cutlets ....

118

— hand and spring

261

— leg, boiled . .

120

roasted . .

266

— and Italian sauce

116

— loins ....

115

— pickled . . .

368

— rolled ....

267

QUE

PAGE

Pork sausages . . 268
2nd dressings of : —

— collops .... 117

— outlets .... 117

— fillets and sauce 116

— minced

. ,

116

— pilot . .

, ,

267

Polished steel,

clean . . .

318

Pomatum for

chil-

dren’s hair .

4 #

316

Potato balls .

109,

159

Potatoes, boiled

# m

158

— fried . .

.85,

158

— mashed

# #

158

— steamed .

156

Potato pie, beef

# #

fowl .

# #

135

mutton

. #

— puffs . .

203,

261

— pudding .

. •

183

— soup . .

. .

269

Pot pourri

• ,

317

Potted beef .

# .

— hare . .

# #

149

— lobsters .

# #

— mutton

# .

— shrimps .

. .

— trout . .

— veal . .

. #

114

Pound cake

# #

235

Prawn soup .

• .

Prepared crumbs

clix

Preserves . .

•

291

Prince Albert’s pud-
ding .... 181

— of Wales’s — . 181

Pudding for a Prince 178
Puddings . . . .174

— for invalids . . 245

— in haste . . . 202

Puff-paste .... 206
Pulled bread . . .231
Punch milk . . . 304

— pine-apple . . 304

— jelly .... 226

— rum (hot) . . . 305

— turtle .... 304

— whiskey . . . 305

Quail .... 149

Queen's cakes . 233

RUM

PAGE

ABBIT, curried . 156
— faicasseed . 155

— pie 156

— pudding . . .157

— with onions . .271

— stewed .... 271

Raisin pudding . .177

Raspberry cream 184, 220

— gin 306

— jam 293

— jelly .... 227

— vinegar . . . 303

Ratafia cakes . . . 232

— pudding . . .190

— sauce .... 191
Red currant jelly . 291

— mullet and sauce 45
Regent pudding and

sauce .... 195
Remarks and direc-
tions ..... clvi
Rhenish cream . . 222
Rheumatism, em-
brocation for . .311
Rhubarb jam. . . 293

— mould of . . . 210

— pudding . . .274

Rice and almond,

mould of . . . 212

— cake .... 235

— croquets . . .216

— for curried oys-
ters .... 51

— for curries . .133

— milk .... 238

— puddings . . . 199

plain . . . 278

— savoury . . . 80

— sweet (Portu-

guese) . . . 199

— water .... 239
Rissoles . . . .136
Roasting, directions

for clvii

Rolled jam piidding 193
plain . .275

— pork .... 263
Rose sauce ... 284
Rump steak, broiled 85

— with oysters . . 86

— pie 86

— pudding ... 87

— savoury ... 85

338

INDEX,

RUM

PAGE

Rump steak, stewed 85
— with, sharp sauce 86

1AG0 pudding . .197
j — for invalids 238

Salad dressing . .

173

Salmon list . . .

170

— boiled roe . . .

— braised . . .

— cutlets .with In-

dian sauce . .

Milanese

sauce . . . .

— dressed for ma-

yonnaise . . .

— fried and Tartar

sauce . . .

— in potato paste .

— kippered . . .

— mayonnaise . .

— pudding . . .

— scolloped . . .

— soused . . . .

Salsifls

167

Salt fish and egg

sauce ....

Sauce supreme . .

Sausage-meat pie

256

— pudding . . .

256

Savoury puddings .

123

— rice

Savoy pudding . .

187

Scolloped fish . . .

Scones . . . 238,

280

Scotch hotch-potch .

Scotch-kale . . .

171

Sea pie

259

— kale ....

160

Seasoning, use of .

clix

Second dressings,

meaning of . . clviii

Seed cake ....

236

Semolina pudding .

197

Serving . . . clvii.

Shalots, pickled . .

289

— sauce ....

Sheep’s head . . .

261

soup . . .

— hearts ....

— kidneys . . .

— tongues . . .

Sherry cobbler . .

307

SOU

PAGE

Shrimps, potted . . 55

Shrimp sauce . . 20

Short-bread, Scotch . 238

— paste for tarts . 206
Siberian crabs, pre-
served .... 297

Sieves and jelly
bags .... dviii
Silk stockings, to

wash 320

Skate, boiled, and
sauce .... 32

— dissolved butter

for . . .

. . 33

— fried . .

. . 33

Skin powder .

. . 317

Smelts, fried .

. . 37

Snipes . . .

. . 149

•Soda cake . .

237, 280

— scones . .

238, 280

Soles, boiled .

. . 37

— buttered .

. . 39

— fried . .

. . 38

— fillets, plain

. . 38

with mussel

sauce .... 40

— — Tartar . . 40

— ■ — sweet herbs . 39

white sauce . 39

— for invalids . . 245

— melted butter for 38

Sorrel, to dress . .164

Souehet, water . . 47

— trout .... 26

Soup, asparagus . . 3

— carrot .... 15

— economical (No. 1) 251
(No. 2). . . 257

— giblet .... 9

— gravy ... 3, 18

— to clear . . clviii

— green pea ... 4

— hare .... 8

— No. 2, economical 8

— Italian paste . . 5

— Julien .... 3

— leek 16

— macaroni ... 5

— mock turtle . . 6

— No. 2, economical 7

— mulligatawney . 9

— onion .... 17

— ox cheek ... 13

STU

Soup, ox tail . . .

PAGE

— oyster . . . .

— Palestine . . .

— pea

— potato . . . .

269

— prawn ....

— raviuoli . . .

— real turtle . .

— rice ....

— semolina . . .

— sheep’s head . .

— spring . . . .

— stocks for . . .

— tapioca . . .

— vegetable . . .

— — plain . . .

266

— vermicelli . . .

— white ....

— for convalescents

243

Spanish sauce . .

104

Spice, mixed . . .

290

Spiced beef . . .

— bun ....

237

Spinach, to dress

164

— with eggs . . .

164

Sponge cake . . .

235

— with apple snow

211

Sprains, bruises, &c.

311

Sprats

Steaming, directions
for ....

clvii

Stewed celery . .

165

— apples ....

301

— cheese ....

228

— cucumbers . .

163

— endive ....

164

— giblets ....

139

— pears ....

301

Stilton of beef . .

Sting of wasps and
bees

313

Stock for soup (Nos.
1 and 2) . . .

jelly . . .

— fat and meat . .

Store-closets and

stores ....

321

Strawberry cream .

220

— jam

293

— j^iy ....

227

Stuffed cabbage . .

172

— loin of mutton .

— onions ....

167

INDEX,

339

STU

PAGE

Stuffed vegetable

marrow ....

166

Sucking pig . . .

269

Suet pudding . . .

275

Summer puddings .

194

— fruit salad . .

302

Sunburns . . . .

314

Superlative mixture

for gravies, stews,

&e 282

Sussex pudding . . 252

Sweet almonds, oil of 314
Sweetbreads, plain . 107

— with mushrooms 107

truffles . .107

white sauce . 106

— vol au vent of .109

Sweet sauce . 194, 196

Swiss cream . . . 219

— pudding . . .188

rpAPIOCA pudding 197
1 baked . 198

— sweet (Portu-

guese) . . . 198

— milk .... 238

— soup . . . / 6

Tartar sauce . . . 285

Tartlets .... 207
Tarts, fruit . 206, 273

open . . . 208

— plain .... 269
Tea-eakes .... 237
Tea urns .... 325

Teal 150

Tench 49

Things to be remem-
bered .... 323

Tins, paste for clean-
ing 318

Tipsy cake . . .217

Toad in a hole . . 260

Toasted cheese . . 280

Toast water . . .242

Tomato-sauce . . 282

— — to serve . . 61

— toast . . • .173

Tongue, boiled . . 88

— rolled .... 88

— potted .... 88

— to cure .... 123

Tongues, sheep’s . 68

VAN

PAGE

Toothache . . . .313

Tooth-powder . .314

Treacle posset . .241

— pudding . . .275

Trifle or tipsy cake . 217
Tripe, boiled . . .270

— for convalescents 248

— fricasseed . .

— fried ....

Trout, boiled . . .

— potted ....

— souchet . . .

— stewed ....

249

Truffle sauce . . .

238

Turbot, boiled . .

— mayonnaise of .

— with cream sauce

— Naples ....

— curried. .

— scolloped . . .

Turkey, boiled . .

125

— boned and stuffed

with a tongue . .

126

— roasted ....

126

— legs of, broiled .

126

Turnips, boiled . .

166

— mashed . . .

166

Turnip tops . . .

269

NITED States
pudding . .192

— sauce .... 192

YANILLA sauce .179
Yeal, braised . 93

— breast* stewed . 99

— and green peas . 100
— and oysters . .100

— and white sauce . 100
— broth for invalids 242
— collared . . .100

— collops .... 265
— cutlets, braised,
and tomatoes . 97
— Maintenon . . 96

— plain .... 96
— fillet, stuffed [and
roasted . . . 262

— fricandeau . . 98

— forcemeat roll . 101
— . galantine . . .101

win

PAGE

Veal grenatins . . 97

— knuckle, boiled . 2(54

— stewed and peas 264

— and rice . . • 264

— loin, chump end. 92

— kidney end . .

— neck, best end of 93

— olives . . . .102

— patties ... 108

— pie 102

— potted . . . .114

— shoulders, stuffed

and roasted . . 263

— tea, for invalids . 243

2nd dressings of : —

— croquets . . .135

— curry . . . . 263

— cutlets and Tartar

sauce, . . .95

— hashed . . .263

— minced ... 94

- — - plain .... 263

— Neapolitan agn el-

lot ti . ... 95

— rissoles . . .134

Vegetable marrows . 168

— stuffed .... 168

Velvet cream . . .219

Venetian cream . .221

Venison, haunch of . 57

— hashed .... 58

— neck of ... 57
Vermicelli pudding . 199

— sweet (Portu-
guese) .... 198

Vermicelli soup . . 5

Victoria’s pudding . 176

— sauce . . . .176

V ol au vent of oysters 52

WALNUT ketch-
up ... • 286

Walnuts, pickled . 287
Wash for the hair . 316
Wasps, sting of . . 313
Weights and mea-
sures .... clix
Welsh rabbit ... 230
Whiskey apples . . 299

— punch . . .• . 296
White currant jelly . 292
— puddings . . . 193

340

INDEX.

WHI

PAGE

White sauce . .

. 285

— wine whey .

. 240

Whitebait, mock.

. 32

Whiting, boiled .

. 35

— broiled. . .

. 36

— fried . . .

. 36

— pudding . .

. 37

— sauce for . .

. 36

TOR

PAGE

Whiting, stewed . . 36
Wild duck . . . 150
Widgeons . . . .150

Woodcocks . . . 149

TORKSHIREcakes281
— pudding . 193

ZAN

PAGE

Yorkshire pudding,
plain .... 278
Yule cake .... 236

ZANDRINA’S pud-
ding .... 184

•%

Y'fl

I.OM09

PRINTED BY SPOTTISWOODE ANtl CO.
NEW-STRBET SQUARE

Opinions of the Press.

‘ The receipts have the merit of each being perfect in itself, without references and
cross-references to others, which is often perplexing to the novice, and always tedious
and troublesome. All French terms have been avoided; and as “Cre-fydd’s” establish-
ment seems to have consisted only of two female servants, and the usual appliances
found in the kitchen of such an establishment have been sufficient to prepare all the
dishes set forth, the whole of these receipts will be found suitable to persons of moderate
income, whose position in life demands from them a due regard to its conventionalities.’

The Reader, Jan. 16, 1864.

‘ The receipts are practically available for the moderate and economical, yet reasonably
luxurious, housekeeper. They have been tested and served on the table of the authoress,
and passed the ordeal of fastidious and critical palates. The quantity of every ingredient
used is carefully given, as well as the exact time required for cooking. Cre-Fydd has in
this way done good service to her countrywomen and their husbands.’

Notes and Queries, Jan. 30, 186-1.

‘ “ Cre-Fydd ” is persuasive, perspicuous, and precise : she makes it evident that a cook
must save herself trouble by a careful observance of her instructions. The system on
which this admirable cookery-book is arranged is the most comprehensive and simple
which can be desired. To bills of family fare (suitable for a household of moderate
means, and including two servants), which are cleverly diversified, and highly satisfactory,
twelve bills of fare for dinner parties, eminently calculated to allay the mental anguish
of the hostess and the gastronomic cravings of the guests, without disproportionate or
unwaranted expense. Under the head of “ A Few Things Worth Knowing,” we find in-
structions for the remedying of a number of painful emergencies with which the master
and mistress of a household are tolerably certain to become unpleasantly familiar, from
smoky chimneys to scalded fingers and sprained ankles. Deserves all manner of (pot)
luck.’ Morning Post, Jan. 29, 1864.

‘ Written to help young housekeepers, and one that is really likely to be of use to
them even if they only study the daily bills of fare for the kitchen. Cre-fydd’s
information on ottier matters of domestic economy is well worth attending to.’

Globe, Feb. 11, 1864.

‘This is a book of cookery on a new and original plan. It commences with Bills of
Family Fare, calculated for two persons (with a corresponding allowance for the
kitchen), but which a little addition or multiplication will easily render available for
the instruction of a larger number. Bills of fare for dinner and other parties follow, to
which are added careful instructions in cookery, plain or ornamental, but so worded as
to be intelligible to others besides professed cooks or housekeepers imbued with the
knowledge of many years. Nor is the information contained in this alluring work
strictly confined to culinary proceedings. It includes prescriptions for invalids, good
advice to mistresses and servants, and many other things well worth knowing by house-
keepers, not omitting hints on carving. Every sentence is worth gold.’

Naval and Military Gazette, Jan. 9, 1864.

« This is not a common-place cookery book, merely giving receipts for making certain
dishes, and nothing more. The authoress enters much more fully into the spirit ot the
work she has undertaken, and is evidently anxious to teach her fair readers to be good
and economical managers as well as artistes. She actually provides a menu for every
day in the year, selecting the dishes with practised taste, but at the same time not dis-
regarding the question of expense. The useful information afforded under the head of
“ Things worth knowing ” is well worth the price of the entire book.’

Army and Navy Gazette, Feb. 13, 1864.

‘ The book is arranged so that a servant by the exercise of moderate attention may
produce any of the dainties specified, and may be presumed to afford a satisfactory
response to the oft-propounded question, “What shall we have for dinner?” The
authoress concludes with a number of suggestions for the practical guidance of mis-
tresses and servants on the suoject of household arrangements which, if well studied
and acted up to by both mistress and maid, would tend to promote much greater comfort
and much more mutual good feeling than at present exists in nine- tenths of British
households.’ Bell’s Life, Jan. 30, 1864.

Opinions of the Press.

‘Messrs. Simpkin, Marshall, & Co. have just published a handsome and useful
volume designed for the special edification and instruction of young housekeepers. As
a mere guide to the mysteries of domestic cookery the volume has much value; but it is
likewise a teacher of domestic economy, and thus becomes more useful still. Among
its peculiarities is the publication of a bill of fare for every day in the year, including
breakfast and dinner, for a small family. The cost of every article is clearly set out,
and the result is to show in the simplest manner how the best result can be obtained on
the most economic principles. The book may be safely recommended in every respect.’

Morning Star, Feb. 16, 1864.

‘ The want that has been felt so long— of a plain sensible book— that will really be a
help and amide, is supplied by “ Cre-Fydd’s Family Fare,” and we therefore offer no
apology for noticing it. The novel plan of giving a bill of fare for each day in the year
commends itself at a glance to all who are puzzled as to what thev shall order and what
prepare. The “Fare” is very plain and wholesome; and making use of what each
season produces, it is still within the reach of most moderate and respectable house-
holds.’ Court Circular, March 5, 1864.

‘“Cre-Fydd’s Family Fare ; or, Young Housewife’s Daily Assistant,” is exactly what
it pretends to be— a book of plain simple directions from an experienced lady, who in
her own household has suffered from the intricacy of, and the often absurd directions
with which, the best cookery books perplex good plain cooks and housewives.’

North London News, March 5, 1864.

* Need we say more in commending the work to all who wish to profit by the experi-
ence of a practical housewife ? ’ Church Standard, March 4, 1864.

‘ “ Cre-fydd’s Family Fare ” enables young housewives, however inexperienced, to lay
every day a dainty dish before the kings, their husbands, always provided that the cook
be the right woman from the right place, instead of from that unpleasant servants’
registry suggested by the proverb, that “ Heaven sends meat,” &c. There is a bill of
fare here for every day in the year— what to have for breakfast, what the two servants
should dine off in the kitchen, and what should be served up— both tasty and economical
— up-stairs. Besides this, there is a cyclopaidia of cookery and a budget of things worth
knowing in the housewife sense.’ Court Journal, March 5, 1864.

‘ “ The Young Housewife’s Daily Assistant,” on all matters relating to cookery and
housekeeping, is written in language adapted to the understanding of the cook, and
yet such that the lady “will noLobject to read.” The directions are plain and simple,
and have all been tested by the authoress, therefore they may be considered thoroughly
reliable. Regarding the expenses, the materials to be employed are “ reasonably econo-
mical,” and beyond this nothing can be promised. The work contains a “ bill of fare ”
for every dav throughout the year, and for an occasional “ dinner party ” — some 900
recipes; and a chapter on “Things Worth Knowing” is given. Among the above we
have hints to mistresses and servants, and directions for carving. The book is printed
with a copious index, and deserves a large circulation.’— Public Opinion, Jan. 9, 1864.

‘ What constant variety may, without extravagance, be introduced into the ordinary
meals of a household, is partly shown in a capital new housekeeper’s book, called
“ Cre-fydd’s Family Fare.” Such a book would carry any housewife, resolved to become
pi easantly skilled, as she ought to be, in culinary lore, far on her way.’

All the Year Round, Feb. 27, 1864.

* The work is mainly designed for families that are in comfortable rather than opulent

circumstances; some directions touching health and general comfort are added. The
instructions are all plainly conveyed, and the volume will be a treasure to those youn"-
and inexperienced couples who have just issued out of the honeymoon into the more
substantial moons of joints and made dishes.’ London Review, Feb. 27, 1864.

‘ Twelve bills of fare for dinners of entertainment are given, with the estimated cost •
no less than 898 receipts for all sorts of dishes, sauces, &c. ; receipts for punch liqueurs
&c. ; a few things worth knowing as remedies for many of the “ ills that flesh is heir to-”
dii ections for doing little things; hints on carving; hints to mistresses and servants
and a capital index to the whole.’ Cape Argus (English Edition), March 5, 1864.

Opinions of the Press.

‘ The notes appended to the receipts are very valuable charming little hints, laden with
instruction. A new class of dishes is found in “ Cre-Fydd ” — we refer to those with the
heading in brackets (second dressing). We have looked carefully through the bills of
family fare— we pronounce them so good, and so well arranged, as to leave us to desire
nothing better than that they should be the diary of our gastronomic doings for 1864.
We heartily recommend the book, and would advise all our fair young brides who desire
to see their husbands eat a good dinner in good temper at their own tables, to include
“ Cre-Fydd ” amongst the treasures of their trousseau, and suggest to our valued friends,
the matrons, that if they place it on their book-shelves, they will often turn to it as a
valuable help and coadjutor.’ York Herald, Jan. 30, 1864.

‘This book we have referred to a jury of our female friends, who have discussed its
merits, and have pronounced a most favourable opinion of the work. Every wife or
daughter who was not well up in such affairs would do well to take this book into their
confidence.’ Yorkshire Gazette, Jan. 30, 1864.

‘ In a new work on cookery, published under the somewhat singular title, “Cre-Fydd’s
Family Fare, the Young Housewife’s Daily Assistant,” the writer, a Yorkshire lady,
gives excellent hints to mistresses and servants.’ LeeOs Mercury, Jan. 15, 1864.

‘ We think, after a careful perusal, it fulfils our views in conformity with the wants of
the middle class, possessed of only moderate incomes. It takes up entirely new ground,
and forms and executes a plan totally different from that of its predecessors. The part
called “ Remarks and Directions to be Remembered,” is one of the most valuable parts
of the book, and we believe not to be found in any other cookery-book. It consists of a
clear explanation of many of the terms used in the succeeding receipts, and directions
as to the state, preparation, use, and management of the various utensils and ordinary
condiments employed in cooking, as well as accurate information in conducting the
processes of roasting, boiling, braising, and steaming. A part to our mind is of the
greatest importance in promoting the comfort, well-being, and happiness of a household,
and which appears under the modest title of “ A Few Things Worth Knowing.” It
contains a variety of suggestions as to what medical stores the careful housewife
should always have at hand ; what is to be done in the event of sudden attacks of illness,
such as faintiDg fits or paralysis, until proper medical aid can be procured.’

Stockton Herald, Jan. 29, 1864.

‘“Cre-fydd”has to our mind fulfilled her mission, as the writer of a good practical book
on cookery, but in our estimation there are other points in the book of at least as much
importance and value. We allude to the excellent information and advice to be found
under the title “A Few Things Worth Knowing.” There are introduced a variety of
“ Hints to the Mistress” as to hiring servants, ordering dinners, keeping accounts, the
proper contents of the store-closet, the right quantities to be given out to servants, and
the length of time those quantities ought properly to last, the seasonable time for laying
in stores, the suitable weekly stores for the kitchen, as well as many other matters of
the same description, which are well worthy of attention. The next minor head is
“ Hints to Servants.” Herein are to be found many invaluable directions as to the
distribution of the work of the household between the servants ; the time when, and the
mode in which it should be performed; the proper appliances to be employed in per-
forming it, and the mode of using them.’

Darlington and Stockton Times, Ja'n. 30, 1864.

“* Cre-fydd ” desires to be a real friend, and the puzzling question: “What shall we
have for dinner?” is answered with su.h circumstantiality that in one part of her rather
massive volume she gives the materials for two meals for every day in the year. The
“Hints on Carving” are brief, Clear, and intelligible, and will be much prized by those
who look in vain for the arrival of the time when that department of labour shall be con-
signed to the side-table.’ Sunderland Herald, Feb. 26, 1864.

‘There is also a totally new feature in the work under the modest title of “ A Few Things
Worth Knowing.” Herein are to be found many valuable suggestions for thecomfortabie
arrangement of a household. In conclusion, we think that we may confidently express
an opinion that “ Cre-fydd’s” book should be found in every house where, although a
moderate income is possessed, there is a reasonable desire to secure as much comfort and
happiness as circumstances will permit.’ Wakefield Journal.

. ' \

Opinions of the Press.

27 • *1

‘ “Cre-fydd’s Family Fare.”— It is not often that one meets with a.book of this kind
that is so well entitled’to be called “ The young housewfctfe’s (?Wy assistant in all matters
relating to cookery and housekeeping:” as this is. In all ^espeptg it is admirably adapted
to its purpose, and must have cost the lady who wrote it, aftfd who has evidently had a rich
store of experience and keen and accurate observation to work upon, intense labour and
application. The recipes, some ot which we have tried, are veryvfcuitable for the use of
the middle class, and have evidently been prepared with a view to judicious economy
as well as excellence of result. In short, it is one of the roost complete books of the
description ever issued from the press, and ought to be placed in the hands of every
young housekeeper.’ Manchester Courant, Feb. 20, 1864.

‘This is a work that is likely to supersede all other books on the same subject. To
families of moderate means “ Cre-fydd’s Family Fare ” will prove invaluable. The great
merit of her book, apart from the excellence of the receipts themselves, is the clear way
in which they are given. The work therefore can stand on its own merits, and needs
only to be known to be appreciated. The hook contains, likewise, various miscellaneous
instructions and directions to servants and otllers, to which, it is to be hoped, those into
whose hands it may be placed will give the attention they deserve.’

Chester Courant, Feb. 24, 1864.

‘ “ Cre-Fydd ” has no cause to dread the criticism of us, or that of any other journalist.
The hook is quite new in its plan and execution. It is the sound guide for the middle
class, whose incomes are moderate, in matters of Cookery and Housekeeping. “ Hints
to the Mistress.” — Here suggestions are made as to the hiring of servants, the contents
of the store-closet, the giving out those stores, and the time they ought to last, keeping
accounts, ordering dinners, and checking tradesmen’s hills. Next are “ Hints to Ser-
vants.”—Equal good sense and knowledge appear under this head. We can without
hesitation recommend it as an invaluable guide to those persons “who are about to
marry;” and that class, we trust, is very numerous, as 1864 is Leap Year.’

Cheltenham Examiner, March 20, 1864.

* As far as we can judge, the various recipes given bear all the appearance of excellence

combined with a consistent regard to cheapness. A bill of fare for every day in the year
is given ; also necessary arrangements for small and large dinner and evening parties,
with the average costs attached.’ Hath Journal, March 5, 1864.

‘The old adage says “Too many cooks spoil the broth,” and possibly too many cookery
books may spoil the cooks; hut if there is not room for an additional one, we must cer-
tainly displace one of our older guides to make room for the new' comer with its quaint
Cambrian title, for it has special features of its own, which, when it is generally known,
will, we feel sure, give it an equal circulation to the most celebrated manuals. We have
no practical experience of the subtle mysteries of the kitchen, and can therefore not
speak ex cathedra on the value of the receipts, which appear, however, marvellously
appetising. We notice some special features which ought to make Cre-fydd’s book a
treasure to housekeepers and cooks. Besides the actual receipts and lists of dishes,
there are some valuable hints to young housekeepers on household matters; and that
great desideratum, a Dietary for the Sick Chamber, for the want of which many an
invalid goes dinnerless, in spite of the best wishes and lavish expenditure. We heartily
recommend “ Cre-fydd’s Family Fare ” as one of the best and most practical cookery
books yet published.’ Bath Express, March 12, 1864.

* It is an additional recommendation to find that “ the quantity of every ingredient

used is carefully given, as well as the exact time required in cooking.” Each receipt is
perfect in itself. The book contains much novel and excellent information, in a shape
we have not before met with.’ Western Daily Press, Jan. 25, 1864.

* “ What shall we have for dinner to-day?” was the title of a very popular little book,

which proposed to answer rather a puzzling question. The work before us, however,
directs us not only in matters ot dinner, hut in matters of breakfast also. Cre-Fydd is
entitled to public thanks, and we hope will receive public support for her useful
volume.’ Bristol Ti m es, Jan. 22, 1864.

Opinions of the Press

34-

‘ We feel that the authoress (for the preface discloses that we are indebted to a lady
for the production), lias taken up entirely new ground, and has produced a book perfectly
fitted to supply a want long felt by those belonging to the middle class, and who possess
moderate incomes. In perusing the work, we were struck with the remarkable minute-
ness, perspicuity, plainness of language (all French terms being avoided), which charac-
terise the directions with reference to weight, measure, number, size, quantity, quality,
proportion, fire, implements of cooking and their proper use. As far as we can judge,
nothing but obstinacy would prevent the dullest of unskilled servants from* producing
any of the d:shes described. The “Hints to Mistresses” and “Hints to Servants”
may justly be called “ Manuals” for each class. The subjects of our remarks are, we
believe, completely new. and we can confidently state that Cre-fydd has produced a
work eminently beneficial to experienced as well as inexperienced housekeepers, in all
matters of cooking and housekeeping ; and well deserves the praises which have been so
liberally bestowed upon the work by our cotemporaries.’

Reading Mercury, March 12, 1864.

* This is one of the most comprehensive, lucid, and useful books on all those subjects
connected with cookery and household management which we know of. Its recent pub-
lication may be taken as a guarantee that it possesses the fullest and soundest informa-
tion on the culinary art. A young housewife could not have a better “assistant” in
domestic matters than this work is likely to afford.’

Leicester Journal, Feb. 12, 1864.

‘ Lastly, we must refer to the title, “ A Few Things Worth Knowing.” This may justly
be called a minute code of the duties of housekeeping, properly so called. It contains
many valuable suggestions to the mistress and to theservant in their respective spheres.
We have arrived at the conclusion that there is much that is new in “ Cre-Fydd’s Family
F'are,” which cannot fail to recommend it to every class of readers.’

Essex Herald, Feb. 23, 1864.

‘ The work has many things peculiar to itself, many ideas which if not new are well
put ; and containing as it does a vast number of bills of fare forthe family in its ordinary
course, as well as for the extra occasions of friendly parties, with the cost of each dish ;
plain cooking and the provision that ought to be made for servants; cooking for in-
valids ; and directions so minute and plain that no one of ordinary intelligence can mis-
understand them, as to quantities, time, state of the fire, &c.— it must be very useful
forthe young housewife, and a good present for her to place in the hands of a new
servant.’ Chelmsford Chronicle, March 9, 1864.

‘This is the most complete and practical work that has yet come under our attention
on that apparently simple, but in reality very difficult, art of preparing our daily food
in a wholesome, palatable, diversified, and inexpensive style.’

Brighton Herald, Jan. 30, 1864.

‘There is one class of preparations which, we believe, has never yet appeared in a
cooking book, namely, a dietary for the sick chamber, under the title of “ Items for
Invalids.” To this we would particularly invite the attention of our fair readers, as they
are generally the “ ministering angels ” of thj sick man’s chamber. To the medical man,
too, we think it would be most useful, by diminishing, in some degree, his irksome
labours, and would promote the edmfort of the patient. We heartily commend the work
both to the experienced and the inexperienced housekeeper.

Brighton Guardian, March 9, 1864.

4-0

‘ The book before us is the work of a lady who has evidently used to some purpose her
domestic opportunities, and looked well to the ways of her household. The contents of
the volume invite our faith, and we would be well pleased to leave our domestic destinies
in the hands of Cre-Fydd. It is probable, that of the purchasers of Cre-Fydd’s capital
book— who, we hope, will be very numerous— few may think of following the entire
programme, but all we believe will find something in it to promote the comfort and en-
joyment of their meals. The authoress is especially desirous to make herself understood
by the young housewife and the plain cook. She writes not for the learned in these
matters, but for those who have yet to learn, and so anxious is she to smooth the way
that French terms are as far as possible avoided. It is, in short, a book of good English
cookery, suited to moderately sized but comfortably provisioned establishments. In
addition to the culinary receipts, there are numerous suggestions given calculated to
promote household cleanliness and health.’

Edinburgh Evening Courant, Feb. 18, 1864.

Opinions of the Press.

4-1

‘This is a most excellent cookery book, and should supply a want that must have been
keenly felt by many a young housewife who has not had a thorough practical training
in the mysteries of the kitchen.’ Aberdeen Herald, Jan. 16, 1864.

The woman who has learned the art of cooking well and of teaching her servants to do
the same, has learned an art which will conduce more to the comfort and happiness of her
home than almost any other she can acquire. Among the number of books on cooking
we have seen none that can be more confidently recommended to the class for whom it
is intended than “ Cre-Fydd’s Family Fare.” It is written from the point of view of a
lady in the middle class, who has to keep house in a style of comfort on moderate
means. All the receipts are in plain English, and are such as mav be understood and
acted on by any person who can read and who has learned the first elements of cooking.’

Inverness Courier, March 10, 1864.

* If any are, however, disposed to enter upon so useful a branch of education as
cookery, we can recommend no better book than the present, which, written by a prac-
tical hand, who writes not alone for accomplished artistes, sets down everything so
plainly that she who reads may cook, however inexperienced she may have been.’

Banffshire Journal, Jan. 12, 1864.

‘ Cre-Fydd really appears to have universal experience in the matter of dinner-giving.
She brings to her task a skill and taste almost reaching the elevation of genius. As far
as we can undertake to judge, all former books of the kind are cast into the shade by her
‘‘ Housewife’s Assistant.” It seems the ne plus ultra of a manual of cookery. With
“ Cre-Fydd ” in her hand, no young manager of an establishment can go far astray, if
she will follow its guidance.’ Dublin Evening Mail, Feb. 19, 1864.

‘ Who Cre-Fydd is we have not the least idea, but bis, or her, notions of “ family fare ”
we pronounce to be excellent.’ Cork Daily Reporter, Feb. 9, 1864.

‘It is not our custom to notice books; but this much of it we may sav, that there is a
variety of receipts which should suit every palate, and that the family which can provide
the materiel, has directions for making the best use of it.’

Cork Advertiser, Feb. 8, 1864.

‘“Cre-Fydd’s Family Fare ” proceeds ou the principle of assuming that the reader
requires to be taught, and that at least a large proportion of those who study its contents
will be anxious to make the most of moderate appliances. It is, therefore, an eminently
practical and explicit book, whose main aim is to combine comfort and luxury with
economy ; and in this respect it is a remarkable success.’

Cork Examiner, March 2, 1864.

‘ It gives some very sensible hints to mistresses and servants, on the management of
the store-closet, and many other matters which cannot but be extremely useful to all
housekeepers, whether young or old.’ Guernsey Star, Jaw. 9, 1864.

London: SIMPKIN, MARSHALL, & CO.

8FOTTISWOODE AND CO., PRINTERS, NEW STREET SQUARE, LONDON

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